Beef Bistro Roast with Fondant Potatoes & Creamy Greens

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a half full kettle to the boil. Set aside a large baking dish. Bring a large pot of hot water to the boil with a lid on.
2. In reserved baking dish combine chicken stock powder, butter and boiling water. Peel potatoes and slice 1cm. Add to baking dish, mix to combine and season with salt and pepper. Cover with foil.
3. Cook potatoes on upper oven rack for 20 minutes, then remove foil and cook for a further 10-15 minutes until tender and golden.
4. Slice leek and remove stems and slice silverbeet. Set aside separately.
5. Keeping beef in bag, add to pot of boiling water. Reduce heat to medium and simmer for 8 minutes to heat through.
6. Heat oil in large fry-pan on medium-high heat. Cook leek with salt for 3-4 minutes until starting to soften then. Add silverbeet and water measure and cook for a further 3-4 minutes. Remove from heat. Add spinach and sour cream, stir to wilt and season with salt and pepper. Keep warm.
7. Heat oil in large fry-pan on high heat (see tip). Carefully remove beef from bag, reserving all the liquid. Pat beef dry and cook for 2-3 minutes, turning on all sides, until brown. Remove from pan and set aside to rest. Reduce heat to medium, add liquid from bag to pan along with mustard. Bring to a simmer and season to taste with salt and pepper. Thinly slice beef.
8. Beef with potatoes, greens and gravy.