[Gourmet] NZ Beef Bistro & Mustard Parsley Sauce

Bring a medium saucepan of lightly salted water to the boil. Peel orange kumara and potato and cut into large chunks. Cook kumara and potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to saucepan. Add butter, milk and a pinch of salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

While mash is cooking, trim green beans. Roughly chop cavalo nero and parsley.

When beef has 10 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add green beans and cook, until tender, 3-4 minutes. Add cavalo nero and pine nuts and cook until softened and toasted, 1-2 minutes. Add zesty chilli salt and stir to combine. Transfer to a bowl and cover to keep warm.

Return frying pan to a medium-high heat. Add garlic paste and cook until fragrant, 1-2 minutes. Add long life cream (see ingredients), wholegrain mustard (see ingredients) and chicken-style stock powder (see ingredients) and cook, until slightly thickened, 1-2 minutes. Add in parsley and stir to combine.