Beef Steak with Roasted Pumpkin & Horseradish Cream

Steps

1. Preheat oven to 220°C. Prep & cook veggies. Prep carrots and parsnip and toss with pumpkin, veggie spices and a drizzle of oil on two lined oven trays. Season with salt and pepper and roast for about 30 minutes, until tender. Swap trays halfway through to ensure even cooking.
2. Prep beef. Pat beef dry and toss with mustard and a drizzle of oil. Season with salt and pepper.
3. Cook beef. When veggies have 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for about 3 minutes each side, depending on thickness, or until cooked to your liking. Rest, covered. Reserve pan.
4. Cook greens. Return pan to a medium heat with butter. Add silverbeet and cook for about 1-2 minutes, until wilted. Season with salt and pepper.
5. To finish. Thinly slice beef against the grain.
6. Serve veggies, beef and greens with horseradish sour cream.