Grass-fed beef with roasted vegetables

Roasted vegetables with grass fed beef steak
Ingredients
- 300 g Bulb fennel
- 100 g Button Mushrooms
- 140 g Carrot
- 240 g Sweet Potatoes
- 130 g Savoy Leaves
- 80 g Parsley Root
- 160 g White Yellow or Red Onion – 2 medium Onions
- 4 Cloves Garlic
- 1 dash Salt
- 1 dash Pepper Ground
- 6 tbsp Extra Native Olive Oil
- 2 ~ 20 cm branches of Rosemary
- 800 g Organic Grass-fed Beef room temperature ~3 cm thick. 4 pieces.
Instructions
- Pre-Heat the Oven to 200 Degrees Celsius, with the top grill turned on.
- Remove skin of Sweet Potatoes and Parsley Root, wash all vegetables and the Rosemary branch.
- Cut Onions into small cubes. Cut Mushrooms, Fennel, Garlic, Sweet Potatoes, Carrots and Parsley root into thin slices. Cut Savoy leaves in bigger squares.
- Add half of the Olive Oil into a large pan, soften the onions. Turn up heat and add first the Sweet Potatoes. After 3-4 minutes, add Carrots, Garlic, Mushrooms, Parsley Root and Rosemary cut into 4 pieces and roast for 4 minutes. Add salt and pepper as wished. Stir a couple of times. Add Savoy at the end and keep in the pan for 2 additional minutes.
- Add the roasted vegetables to a casserole dish and pour the rest of the olive oil over it. Then put in the oven´s upper shelf, close to the roasting grill.
- Clean the pan and heat to max temperature.
- Prepare the meat by using a drip of olive oil on one side, only put pepper on the side.
- Once pan is heated, put the steaks into the pan on the spiced side. Before turning the meat, put a drip of olive oil on the other side and again spice with pepper. The meat can be prepared as wished, I prefer medium rare, which is 2-3 minutes roasting each side.
- Turn temperature of the oven down to 100 Degrees Celsius. Keep the vegetables in the upper shelf.
- Wrap each roasted piece of meat into aluminum foil, resting it in the lower oven at around 100 degrees Celsius for 10 minutes.
- Take out meat and cut as wished, or serve as whole. Serve with the vegetables.