Beef Sirloin Pumpkin Carrot Mash and Red Wine Jus

Steps

1. a full kettle to the boil.
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with the lid on. Once boiling, add pumpkin and carrots to pot and cook (with the lid on) for about 15 minutes, until tender. Drain and return to pot with butter and milk. Mash until smooth and season to taste.
3. While pumpkin and carrots cook, cut broccoli into small florets and slice courgette into 1cm-thick rounds. Set aside. Heat a drizzle of oil in a large fry-pan (with a lid), on medium-high heat.
4. While pan heats, pat beef dry with paper towels and season with salt and pepper. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest. Reserve pan.
5. Wipe out pan and return to a medium-high heat. Add broccoli, courgette and ¼ cup water to the pan. Cover with the lid and steam for about 3 minutes, until veggies are tender. Transfer to a bowl, toss with a drizzle of olive oil and season with salt and pepper. Reserve pan.
6. Return pan to medium heat and add red wine jus and stock/water. Cook for about 1 minute, until heated through and thickened slightly. Season to taste with salt and pepper and set aside in a small bowl. Slice rested beef thinly against the grain.
7. divide slices of beef sirloin, pumpkin carrot mash and veggies between plates. Drizzle over red wine jus.