Ingredients
For the vegetables
1 parsnip, peeled, cut into batons
2 carrots, peeled, cut into batons
1 red onion, peeled, cut into wedges
2 beetroots, peeled, cut into wedges
1 garlic clove
2 tbsp vegetable oil
For the steak
2 x 150g/5oz sirloin steaks (preferably aged for 21 days)
2 tbsp vegetable oil
salt and freshly ground black pepper
75ml/2½fl oz Cognac
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
175ml/6fl oz whipping cream
salt and freshly ground black pepper
To serve
6 baby new potatoes, roasted until golden-brown and tender (optional)
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the vegetables, place all of the vegetables ingredients into a bowl and mix well.
3. Transfer to a roasting tray, then place into the oven to roast for 20-25 minutes, or until golden-brown all over.
4. For the steak, rub the steak with the oil and season well with salt and freshly ground black pepper.
5. Heat a frying pan until very hot. Add the steaks and cook for 1-2 minutes on both sides.
6. Add the Cognac and cook for one minute. Be careful - the Cognac may flame.
7. Add the mustard, Worcestershire sauce and cream and cook for 3-4 minutes, or until the steak is cooked to your liking. Season, to taste, with salt and freshly ground black pepper.
8. To serve, place a spoonful of roasted vegetables onto each plate. Add a steak on top of the vegetables and place some roasted new potatoes alongside, if using. Spoon the sauce all over.
