Mustard Roast Beef with Thyme Roasted Vegetables, Steamed Greens and Gravy

Steps

1. oven to 230°C. Bring a pot of salted water to the boil. Line two oven trays with baking paper.
2. 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.
3. 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 fry-pan on high heat and sear beef for about 2 minutes on all four sides (beef does not need to be cooked through).
4. Place seared beef on second prepared tray and spread over mustard mixture to coat. Roast beef for 7–9 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover in foil to rest for 4–5 minutes. Slice thinly against the grain.
5. While beef is roasting, cut broccoli into small florets; slice courgettes in half lengthways then slice 1–2cm. Add both to pot of boiling water with peas and cook for 2–3 minutes. Drain and keep warm.
6. Return same fry-pan used to cook the beef to a medium heat. Add butter and flour and cook for 1 minute. Reduce heat to low, add beef stock and simmer for 3–4 minutes, or until gravy has thickened. Season to taste with salt and pepper. In a bowl, mix horseradish, mayonnaise and mustard until smooth.
7. divide thyme roasted vegetables, mustard roast beef and steamed greens between plates. Pour over gravy and serve horseradish mayo on the side.