Beef Fillet with Horseradish Parsnip Rosti and Garlic Spinach

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. In a large bowl, add all horseradish parsnip rosti ingredients except oil, mix well to combine. Heat oil in a large non-stick fry pan on low-medium heat. Spoon ¼ cup measures of rosti mix into pan, flattening into 0.5cm thick rounds. Cook in batches for about 3–5 mins each side until golden brown.
3. Heat a drizzle of oil in a fry-pan on medium-high heat. Remove plastic from beef, pat dry with paper towels and season well with salt and pepper. Cook beef for about 1 minute each side until well browned. Remove from pan.
4. Place beef on prepared baking tray, cook in oven for 3–4 minutes, turn over, then roast a further 3–4 minutes for medium-rare (depending on thickness) or until cooked to your liking. Rest for 5 minutes.
5. While beef is cooking, cook broccoli in pot of boiling water for 2–3 minutes, or until bright green and tender, drain well.
6. Heat butter in same pan used for beef, on medium heat. Add garlic, cook for 1 minute or until golden, then add broccoli and spinach leaves, stir-fry for 1 minute or until just wilted. Season with salt and pepper.
7. Divide horseradish parsnip rosti between plates and top with beef eye fillet. Serve garlic spinach and broccoli on the side.