Roast strip loin of Beef, Roasted root vegetables.

Serves 3+
Created by Broad Stripe's chef

Heat a large non-stick frying pan, add a little sunflower oil.
Well season the joint of beef, and then seal the joint on all sides to a good colour.
Place in the roasting pan on a trivet of vegetables ( roughly chopped carrot, celery and onion)
Place in a pre heated oven (180c) and cook for 30 – 35 minutes.
Remove from the oven and place on a cooling rack to rest.
Meanwhile, peel the celeriac and parsnips and cut into batons (8cm x 1.5cm)
Colour the batons in hot oil and place in a roasting tray with the crushed garlic and sprigs of thyme. Cook in a hot oven (180c) until soft (15 – 20 minutes)
After removing the beef from the roasting tray, reduce the red wine with the meat juices and vegetables. Add the beef stock bring to the boil, season and pass through a fine sieve.
Check and adjust the seasoning.
Carve two slices of beef and partially place on a bundle of the roasted vegetables.
Add the Sauce around the beef and serve.