MUSTARD ROAST BEEF WITH THYME ROASTED VEGETABLES AND GRAVY
❚ 400g baby red or orange kumara, scrubbed and diced in 2cm chunks ❚ 400g pumpkin, peeled and diced in 2cm chunks
❚ 1 tablespoon chopped thyme leaves
❚ 2-3 tablespoons wholegrain mustard
❚ 1 clove garlic, minced
❚ teaspoon salt
❚ tablespoon ground black pepper
❚ 600g beef rump steak
❚ 1 head broccoli
❚ 2 courgettes
❚ 250g frozen peas
❚ 1 tablespoon butter
❚ 11⁄ tablespoons flour ❚ 1 cup beef stock
40g horseradish sauce (storebought)
❚ 3 tablespoons mayonnaise
❚ teaspoon mustard (for example, Dijon or wholegrain) Preheat oven to 230 degrees C. Line two oven trays with baking paper. Allow beef to come to room temperature.
Toss kumara, pumpkin and thyme with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for 30-35 minutes, until tender. Turn once during cooking.
In a small bowl, mix mustard, garlic, salt and pepper with a drizzle of oil until smooth. Pat beef dry with paper towels and season with salt.
Heat a drizzle of oil in a large frying pan on high heat and sear beef for about 2 minutes on all