Steak with Roasted Root Vegetables
Contains statutory allergens: Celery, Milk / dairy
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Ingredients (11)
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Instructions (5)
Preheat the oven to 200°C (400°F). Peel and cut the carrots, parsnips, celeriac, and potatoes into evenly sized chunks.
Spread the root vegetables on a large baking tray, toss with olive oil, salt, pepper, and fresh thyme sprigs. Roast for 35–40 minutes until caramelized and tender.
Pat the beef steaks dry and season generously with salt and freshly ground pepper.
Heat a heavy skillet over medium-high heat with the remaining olive oil. Sear steaks for 2–3 minutes per side. Add butter, crushed garlic cloves, and remaining thyme, basting the steaks continuously for 1–2 minutes until cooked to preference.
Transfer the steaks to a cutting board and allow to rest for 5–7 minutes before slicing. Serve with hot roasted root vegetables and pan juices.
