Method

• Preheat oven to 200°C. Pat beef dry and carefully remove any additional fat. Slice in half and season well.
• Peel and dice potatoes and parsnips into evenly sized medium cubes and place in pot. Add enough hot water to cover vegies to speed up cooking time. Bring to the boil and cook until soft, around 20 minutes.
• Meanwhile, in a hot frying pan on high heat, drizzle in olive oil and sear beef for around 2 minutes on each side, forming a golden-brown crust all around.
• Remove from pan and place on lined baking tray. Cook in oven for 20-25 minutes. Remove from oven, allow to rest for 10-15 minutes before slicing and serving on a platter or board.
• Peel and finely slice onion. Using frying pan, drizzle in more olive oil and caramelise until golden brown, around 8-10 minutes. Season well and remove from pan. Add 1 Tbsp of seeded mustard and set aside.
• Drain potatoes and parsnips. Combine in pot with cream. Boil and turn off heat, then roughly mash. Season with salt and pepper.
• Pick kale leaves off stems and sauté on high heat for around 2 minutes until cooked and becoming vibrant. Serve with sliced beef fillet, parsnip, potato mash and sautéed onions.