BEEF WITH BUTTERNUT CARROT MASH AND MUSHROOM SAUCE
800g peeled butternut (or pumpkin), diced 3cm
2 carrots, peeled and diced 2cm 2 tablespoons butter teaspoon salt
1 brown onion
250g white button mushrooms 2 cloves garlic
3 cups thinly sliced silverbeet leaves cup sour cream cup beef stock
1 teaspoon soy sauce
600g beef scotch, sirloin or eye fillet steaks (at room temperature) Bring a large pot of salted water to the boil.
Cook butternut and carrots in pot of boiling water for 20–25 minutes, until very soft.
Drain and mash with butter and salt until smooth. Season to taste with pepper.
While mash is cooking, prepare the rest of the meal. Finely dice onion; thinly slice mushrooms; roughly chop garlic. Set all aside.
Pat beef dry with paper towels and season with salt and pepper.
Heat a drizzle of oil in a large fry-pan on high heat.
Cook beef for 2-3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Remove from pan and cover in foil to rest.
Return pan to medium heat with a drizzle of oil, if needed.
Cook onion, mushrooms and garlic for 2–3 minutes, until softened.
Add silverbeet leaves and cook a further 2–3 minutes, until starting to wilt.
Add sour cream, stock, soy sauce and any resting juices from beef to pan and cook for 2–3 minutes, until sauce starts to thicken. Season to taste with salt and pepper. Slice beef thinly against the grain.
To serve: Divide butternut carrot mash between plates.
Top with a few slices of beef steak and a big spoonful of mushroom sauce.
Adding carrots to your mash is a tasty way to add extra veges to the meal.