BEEF AND ASPARAGUS WITH VEGETABLE MASH AND JUS

BEEF AND ASPARAGUS WITH VEGETABLE MASH AND JUS

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 30, 2018.
Order Now
Order Now

Add a splash of water to the jus if it becomes too thick. If you prefer, use spray oil instead of liquid.

Ingredients

SPRING GREENS

  • 1 leek, white and pale green part cut into 1-2cm rounds
  • ½ cup chicken stock or water
  • 250g asparagus, ends trimmed
  • ½ broccoli, florets and stalk diced 2cm
  • 1 pack chopped walnuts

MASH

  • 200g diced pumpkin
  • 3 carrots, diced 2cm

BEEF

  • 600g beef sirloin steaks
  • 80g red wine jus

TO SERVE

  • 2 Tbsp chives, chopped

Steps

  1. Preheat oven to 210ºC. Bring a medium pot of salted water to the boil.
  2. Prep & cook spring greens. Place leeks on one half of a lined oven tray. Pour over stock and season. Bake for 15 minutes to begin with.
  3. After 15 minutes, add asparagus, broccoli and walnuts to other half of tray. Toss with 1 tsp oil and season. Continue to roast for 8-10 minutes, until vegetables are tender.
  4. Cook mash. Cook pumpkin and carrots in pot of boiling water for about 20 minutes, until tender. Drain well, return to pot and add ½ tsp oil. Mash until smooth and season. Cover to keep warm.
  5. Prep & cook beef. Trim all visible fat from beef and discard. Once asparagus has been added to tray, heat 1 tsp oil in large fry-pan on mediumhigh heat. Pat beef dry and season. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered. Reserve pan.
  6. Finish beef. Add red wine jus to pan and heat on a low heat, until hot. Slice beef against the grain and add any resting juices to pan.
  7. Prep garnish.
  8. To serve, spoon mash onto plates and place spring greens on the side. Top with beef, red wine jus and chives.

Nutritional Information

Energy 1554 kj
371 kcal
Protein 39.7g
Carbohydrate 11.6g
Fat 16.0g