Roast beef and vegetables

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Steam potatoes for 8 minutes.
2. Lightly spray a non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 5 minutes or until browned. Sprinkle with cumin, then transfer to a flameproof baking dish.
3. Toss steamed potatoes, capsicum, zucchini, leek and olive oil in a bowl, then place around beef. Cook for 30 minutes, then remove beef and veg from dish. Cover with foil. Rest beef for 10 minutes before thinly slicing.
4. Add stock to baking dish over low heat and gently heat while stirring. Combine cornflour and ¼ cup (60ml) water in a jug. Add to stock and cook for 1–2 minutes or until gravy boils and thickens. Combine horseradish and sour cream. Serve roast beef and vegetables with gravy and horseradish.