Scotch Steaks with Butternut Carrot Mash and Mushroom Sauce

Steps

1. a pot of salted water to the boil.
2. Add butternut and carrots to pot of boiling water and cook for 20–25 minutes or until very soft. Drain and return to pot then mash with butter and salt until smooth. Season to taste with pepper.
3. While mash is cooking, prepare the rest of the meal. Finely dice onion; thinly slice mushrooms; roughly chop garlic; thinly slice silverbeet until you have 2 cups worth. Set all aside.
4. Pat beef dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a fry-pan on high heat. Cook steaks 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.
5. Return pan to medium heat with a drizzle of oil if needed. Cook onion, mushrooms and garlic for 2–3 minutes or until soft. Add silverbeet and cook a further 2 minutes or until starting to wilt.
6. Add sour cream, stock, soy sauce and any resting juices from beef to pan and cook 2–3 minutes or until sauce starts to thicken. Season to taste. Slice beef thinly against the grain. Reserve half the creamy mushroom sauce in an airtight container in the fridge (you will only use half to serve).
7. Divide butternut carrot mash between plates. Top with a few slices of scotch steak and a big spoonful of creamy mushroom sauce.