- 400g each Gold, Purple and White Sweet Potato, chopped
- 3 tablespoons olive oil, plus extra for steaks
- 1/2 bunch fresh thyme sprigs
- 4 x beef rib-eye steaks
- Mustard, to serve
| - Preheat oven to 200°C/180°C. Line two oven trays with baking paper. Combine sweet potatoes evenly on trays. Toss with olive oil to coat and season. Bake for 35-40 minutes until golden and tender
- Meanwhile, drizzle steaks with extra oil. Sprinkle both sides with salt and pepper. Cook steaks in a large oven-proof frying pan over medium-high heat for 2-3 minutes each side until browned. Transfer pan to oven and cook for about 5 minutes until cooked to taste. Rest steaks for 5 minutes
- Serve steaks with potato medley and mustard
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