Flat Iron Beef with Roquefort Sauce and Sweet Potato Mash
·Prepare the meat
Season the meat on all sides with salt and pepper. Tie it firmly into a cylinder shape with kitchen string. Tuck sprigs of rosemary under the string, then sear the meat quickly in a pan with a splash of olive oil.
Carrots in the roasting dish
Peel the carrots and cut them into chunky batons. Place them in a roasting tin or slow cooker and season lightly with salt and pepper.
Slow roast
Place the meat on top of the carrots and roast at a low temperature for about 5 hours. Keep the oven set to 130°C. After five hours, check the meat to see if it's tender yet.
Sweet potato mash
While the meat is roasting, cook the sweet potatoes in salted water until soft. Blend them with hot milk and butter into a smooth mash. Season with a pinch of nutmeg.
Make the sauce
Bring the cream to the boil in a saucepan. Crumble in the Roquefort. Simmer gently until the cheese has melted. Finally, stir in most of the blended or chopped walnuts, keeping some aside for garnish.
Serving
On a warmed plate, spoon down the hot sauce first, then the sweet potato mash, followed by the carrot batons, and finish with slices of the meat. Sprinkle with a few walnuts.
