Beef Rump with Creamy Mushroom Sauce and Kumara Roasties

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and carrot on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15 minutes. Add broccoli and capsicum to tray and return to oven to roast for a further 7-8 minutes, until veggies are golden and tender.
3. While roasties are cooking, pat beef dry with a paper towel and season with salt and pepper. Heat a drizzle of oil in a medium fry-pan on high heat. Cook beef for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest.
4. Return pan to medium-high heat with a drizzle of oil. Cook onion for 1-2 minutes, until softened.
5. Add mushrooms and salt to pan and cook for 1-2 minutes, until mushrooms start to soften. Add wine/stock and rub the bottom of pan with wooden spoon to loosen any pan brownings.
6. Add cream, bring to a simmer and cook for about 1 minute, until slightly thickened and reduced. Season to taste with salt and pepper. Slice beef thickly against the grain.
7. spoon kumara roasties onto plates and top with slices of beef rump. Pour over mushroom sauce.