Beef Scotch Steaks with Creamy Mushroom Sauce and Roasties

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Scrub and dice kumara 2cm; slice carrot 1cm; cut broccoli into small florets; dice capsicum 2cm; thinly slice mushrooms; finely dice onion. Set all aside separately.
2. Toss kumara and carrot on prepared tray with a drizzle of oil. Season and roast for 15 minutes. Add broccoli and capsicum to tray and return to oven for a further 7-8 minutes, until veggies are golden and tender.
3. While roasties are cooking, pat beef dry and season. Heat a drizzle of oil in a large fry-pan on high heat. 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. Reserve pan.
4. Return pan to medium-high heat with a drizzle of oil. Cook onion for 1-2 minutes, until softened. Add mushrooms and salt to pan and cook for 1-2 minutes, until mushrooms start to soften. Add wine/stock and scrape the bottom of pan with wooden spoon to loosen any brownings.
5. Add cream, bring to a simmer and cook for about 2 minutes, until slightly thickened and reduced. Season to taste. Slice beef thickly against the grain.
6. To serve, divide roasties between plates, top with slices of beef and pour over creamy mushroom sauce.