Eoin Sheehan’s roasted root veg with Mushroom & Peppercorn Sauce

Ingredients

• 1 carrot & 1 Parsnip
• 1-2 Rooster Potatoes
• 2 tbsp olive oil
• 1 tsp mixed herbs, garlic granules, cajun spice mix
• Salt & Pepper
• 1 Steak (cut of your choice)
• 150g mushrooms
• 100ml beef stock
• 50-60ml cream
• 2 cloves garlic
• 1/2 tsp cornstarch

Method

1. Chop your potatoes and veg into bite size chunks and toss with 1 tbsp oil and the seasonings listed above.
2. Add to the air fryer and roast for 30 minutes at 180 degrees, tossing and shaking them halfway through. In a pan, heat 1 tbsp of oil until hot and fry the seasoned steak on both sides for 3 minutes per side (more if you want it well done).
3. Take the steak off to rest and add the sliced mushrooms & garlic into the same pan.
4. Deglaze the pan with some beef stock and build your sauce with a generous crack of black pepper (or crushed peppercorns), dash of cream and the cornstarch dissolved in a little water.
5. Allow the sauce to thicken and taste to adjust the seasonings.
6. Serve the roasted root veg on a plate with the sliced rested steak over the top and pour the reduced mushroom & peppercorn sauce over the top.