The basic idea is the same, but I steamed-then-mashed some potatoes and sweet potatoes, and just threw the green beans and peas into the simmering sauce rather than serve them as a side. So sear the roo on high, reserve and lower heat to med-high. Saute onion, garlic, capsicum and carrot until they brown, then lower heat again and add passata, red wine, oregano, green beans and peas and simmer covered for a bit. Reintroduce the roo about five minutes before you're done so you can slightly de-rareify it.
Serve roo pieces and pea/bean sauce over the mash (to which I added a little butter and a spoonful of cayenne pepper, because hotmash is bestmash).
I attempted to nicely plate this, but from this angle it just looks like there's an ugly clump of fat underneath the steak. Let's try another angle.
Nope, that's even worse. Oh well, I'm no Masterchef contestant, screw plating. It was delicious!
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