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- Remove the beef from the fridge and allow to come to room temperature
- Trim and cut the beetroot and onions into 2cm wedges, then add to the large baking dish. Toss with 2 tsp olive oil and a pinch of salt and pepper. Roast for 20 mins, until softening
- Meanwhile, add the potatoes to the saucepan of boiling water and simmer for 16-18 mins, until softened, then drain
Prep the rest
- Thinly slice the shallot and add to a small bowl with the vinegar and a pinch of salt and pepper. Toss to coat, then set aside to pickle
- Finely chop the chives and parsley. Pick the tarragon leaves and also finely chop. Add the chopped herbs to the other small bowl and mix
- Strip the kale from the stalks and finely chop, then add to the large bowl. Pour over half the maple & mustard dressing and massage the kale for 1-2 mins, until softened. Set aside
- Strip the cavolo nero from the stalks and roughly chop. Cut the carrots into 1cm thick batons
Roast the potatoes & beef
- Add the potatoes to a baking tray and use the bottom of a bowl or pan to lightly crush each potato. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 40-45 mins, until golden
- Meanwhile, season the beef generously with salt and pepper. Heat the large frying pan on high heat. Once hot, place the beef, fat side down, into the frying pan. Sear the beef for 3 mins on each side, turning with tongs until evenly browned all over
- Place the beef on top of the beetroot and onion wedges and roast for another 18-20 mins for rare, 23-25 mins for medium-rare and 28-30 mins for medium-well cooked. Once cooked, transfer the beef to a plate, cover with foil and leave to rest for 10 mins
Simmer the beef sauce
- Add the carrots to the other baking tray and toss with 1 tsp olive oil, salt and pepper. Roast for 25-30 mins, until soft and golden
- In the measuring jug, mix the cornflour with 50ml cold water
- Add the broth and bouqet garni to the small saucepan on medium heat. Stir in the cornflour slurry and simmer for 15-18 mins, until thickened slightly. Season generously with salt and pepper
Finish & serve up
- When the potatoes have 5 mins remaining, add the cavolo nero to the tray and toss with 1/2 tsp olive oil, salt and pepper. Return to the oven until softened
- Add the salad leaves, pickled shallot and 1 tsp chopped herbs to the kale bowl and toss to combine. Stir another 1 tsp herbs through the beef sauce (discarding the bouquet garni). Season to taste. Toss another 1 tsp herbs through the roasted beetroot and onion wedges
- Thinly slice the Aberdeen Angus beef, then serve with the roasted veg, smashed potatoes, salad and beef sauce, sharing style. Drizzle the remaining maple & mustard dressing over the salad. Sprinkle over any remaining herbs
