Best Paired with our Cabernets.

A Winter warmer essential, this Tuscan Beef Steak with Vegetables will leave you feeling warm and cosy from inside to out. The rich flavours from this dish are best accompanied by a crisp glass of …

INGREDIENTS:

• 1 clove garlic
• 2 sweet potatoes
• 1 Bunch of Broccoli
• 4 potatoes 
• 500g beef rump
• 1 bunch of thyme
• 1 tbsp Italian Herbs
• Olive Oil
• Salt & Pepper

METHOD:

Step 1: Preheat oven to 200 degrees. Lightly oil a baking sheet or coat with nonstick spray. Cut the potatoes into quarters and sweet potatoes into small cubes. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well. In a seperate pot, do the same the sweet potatoes (parboiling for 12-15 minutes); drain well.

Step 2: Place potatoes and broccoli (which have been cut into florets) in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme and Italian Herbs; season with salt and pepper, to taste. Gently toss to combine.

Step 3: Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.

Step 4: Mash the cooked sweet potato with a Potato Masher until smooth. season with salt and pepper.

Step 5: Place into oven and cook until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.

Step 6: Serve immediately with mashed sweet potato and gravy, if desired.

Recipe Inspired by – Damn Delicious