Jo loves it when I cook her meat and five veg and never more so than when it is some quality Black Angus Fillet Beef, roasted potato and carrot, tangy roasted honey-Dijon beetroot, asparagus and mushroom finished with my port wine and shallot sauce!
The inspiration for the vegetables came to me when Jo insist I include potatoes, I had planed on just the asparagus, beetroot and mushroom, I was glad of her input though especially when I knocked over the left over serving for lunch today
Everything here is pretty straight forward excepting the beetroot, if you were wanting to try some done this way, begin by roasting your beets in oven @ 180C for 30-40 minutes depending on how big they are, then remove from oven and peel them once they cool a bit, then chop them into quarters. Cook the chopped beetroot in a pan with 25 grams of melted butter for 4 -5 minutes, then add a squeeze of lemon juice, cook another minute before adding a table spoon each of honey and Dijon mustard, toss for a couple of minutes and serve. I had the beets ready a few minutes early so I bung them back in the oven with the other veg until the meat was well rested, bloody boodiful!