Mushroom and thyme-crusted beef with pear salad

Instructions

1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place kumara on one tray and drizzle with half the oil. Season with cracked black pepper. Bake for 40 minutes, or until just tender.
2. Meanwhile, heat remaining oil in a large non-stick frying pan over a medium-high heat. Cook beef for 1 minute each side, or until browned all over. Transfer beef to second tray and set aside.
3. Return same pan to medium heat. Gently fry onion for 5 minutes or until tender. Add garlic, mushrooms and thyme. Cook, stirring occasionally, for 5 minutes or until mushrooms are browned.
4. Press mushroom mixture over beef. Bake for 6–7 minutes, for medium, or until cooked to your liking. Remove, cover loosely with foil and rest for 2 minutes.
5. Meanwhile, in a salad bowl whisk lemon juice and remaining oil. Add lettuce, pear and walnuts. Toss gently. Serve beef with wedges and pear salad.