Beef Rump Steak with Roast Veggies and Mushroom Sauce

Steps

1. oven to 230˚C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
2. Toss kumara with a drizzle of oil on prepared tray and season with salt and pepper. Roast for 15 minutes to start with.
3. While kumara roasts, slice courgette into 2cm-thick rounds. Remove core and seeds from capsicum and slice 1cm. When kumara has been roasting for 15 minutes, add courgette and capsicum to tray and toss. Return tray to oven to cook for a further 10 minutes, until veggies are tender.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat steaks dry and season. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Return pan to mediumhigh heat with butter and a drizzle of oil, if needed.
5. Add mushrooms and cook for about 2 minutes, stirring frequently. Add shallot and garlic and cook for 1 minute, until fragrant. Reduce heat to medium, add stock and any resting juices from the meat. Stir to combine and cook for about 1 minute, until reduced slightly.
6. Remove mushroom sauce from heat. Add sour cream and Worcestershire sauce and stir to combine. Season to taste with salt and pepper.
7. divide roast veggies between plates. Top with beef rump steak and a spoonful of mushroom sauce.