Beef with Roasted Vegetables
Rinse the zucchini, trim and thinly slice lengthwise. Rinse the asparagus, peel and cook in boiling salted water for around 8 minutes. Drain then cut in half lengthwise. Peel the carrots, blanch in boiling salted water for 4 minutes then drain. Scrub the potatoes thoroughly and cook in boiling salted water for 10 minutes. Drain, let cool and then peel.
Preheat the oven to 200°C (approximately 400°F). Grease a baking sheet with 5 tablespoons oil. Season the beef with salt and pepper and arrange on the baking sheet. Add the vegetables, plucked rosemary needles and toss to combine. Season with salt and pepper and drizzle with 2-3 tablespoons oil. Roast for about 20 minutes, until the meat is cooked to your liking and the vegetables are golden brown.
Place the vegetables and meat on a serving platter. Serve hot with a glass of red wine and fresh white bread, if desired.