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

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


  • 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


  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.
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