Roast Beef with Japanese Potatoes

Steps

1. Preheat oven to 220°C. Line a large roasting tray with baking paper. Pat beef dry and rub with beef spice, salt and first measure of sesame oil. Place in prepared tray and set aside. Cut carrots 1cm widthways on an angle and potatoes in half or in quarters. Toss potatoes, carrots and second measure of sesame oil together, season and place around beef.
2. Sprinkle beef with half the sesame seeds. Roast for 20-25 minutes for medium, depending on thickness of beef, or until cooked to your liking. While beef cooks, cut broccoli into small florets and dice stem 1cm.
3. Once cooked, set beef aside, covered to rest. Add broccoli to tray with potatoes and carrots and roast a further 10 minutes, until tender and golden.
4. While veggies are cooking, bring a medium pot of salted water to the boil. Cook edamame beans for about 3 minutes, until bright green and tender. Drain well.
5. Add edamame beans, soy sauce, sesame oil and half the Japanese mayonnaise to tray with cooked veggies and toss to combine. Thinly slice beef against the grain and season.
6. Divide veggies and sliced beef between plates, top with a dollop of remaining Japanese mayo and sprinkle over remaining sesame seeds.