Beef Sirloin Steak with Creamy Horseradish Leeks

Steps

1. Preheat oven to 220ºC.
2. Prep & cook veg. Toss onion, parsnip and carrot with ¼ tsp oil on a lined oven tray. Season and bake for about 20 minutes.
3. Prep creamy leeks.
4. Prep beef. Pat beef dry and trim all visible fat, discard. When vegetables have 15 minutes cook time remaining, cook beef. Heat ¼ tsp oil in a medium fry-pan on medium-high heat. Season and cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered.
5. Cook creamy leeks. Return same pan to mediumhigh heat, add stock and leeks to pan and cook for 2-3 minutes, until leeks have softened. Add silverbeet to pan and cook a further 1-2 minutes, until bright green and tender. Remove pan from heat and stir through sour cream, horseradish dill dressing and a pinch of salt.
6. Slice beef. Thinly slice beef against the grain.
7. To serve, place veg onto a plate. Spoon over creamy leeks and top with beef. Sprinkle with parsley leaves.