Angus Beef Scotch with Roasted Kumara and Mushroom Jus

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and courgette on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until caramelised and tender. Turn once during cooking to ensure even browning.
3. Thinly slice mushrooms and set aside. When vegetables have 10 minutes cook time remaining, heat a drizzle of oil in a large frypan on high heat.
4. Pat beef dry with paper towels and season both sides with salt and pepper. When pan is smoking, cook beef for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for 5 minutes.
5. Return pan to high heat, add red wine/stock and allow to bubble and reduce for about 30 seconds. When liquid has almost evaporated, add mushrooms and cook for about 3 minutes, until softened. Add jus, bring to a simmer and cook for 2 minutes, until sauce thickens slightly. Remove from heat.
6. Once vegetables are tender, remove tray from oven, sprinkle over spinach and toss to combine. When beef has rested, slice thickly against the grain.
7. divide roasted vegetables between plates. Top with slices of Angus beef scotch and spoon over mushroom jus.