Steak and Three Veg
Serves 2.
Ingredients
- 1 x 300g beef eye fillet steak
- Sea salt and cracked black pepper
- aïoli, to serve
- Three veg
- 1 large potato, peeled and sliced with a vegetable peeler
- 1 sweet potato (kumara), peeled and sliced with a vegetable peeler
- 1 parsnip, peeled and sliced with a vegetable peeler
- 50g butter, melted
- ½ cup (40g) finely grated parmesan
- 1 tablespoon thyme leaves
- Sea salt and cracked black pepper
Method
- Preheat oven to 200°C (400°F).
- To make the three veg, place the potato, sweet potato and parsnip in separate bowls.
- Divide the butter, parmesan, thyme, salt and pepper among the bowls and toss to combine.
- Line a baking tray with non-stick baking paper.
- Pile each vegetable into 2 flat piles.
- Bake for 20–25 minutes or until golden and crisp.
- While the vegetables are cooking, cook the beef.
- Sprinkle the beef generously with salt and pepper.
- Heat a frying pan over high heat.
- Cook the beef for 3 minutes each side or until well browned.
- Place on a baking tray and bake for 4 minutes for rare and 7–8 minutes for medium.
- To serve, slice the beef in half and place on serving plates with the three veg.
- Serve with aïoli.