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 …
- 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
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