Where Mrs J lives winter is still firmly in charge. While having a good solid winter is something Mrs J appreciates, she also thinks that in winter you can use a bit of a kick sometimes. Here’s an easy dinner that will satisfy your need for a hearty meal, pop your eyes open and give your red nose some competition for colour.

First step: get someone else to go out shopping in the cold for some really good pieces of meat. Mrs J (read: Mr J) got some monster sized Entrecôte cuts.

Get the meat out early so that it’s room temperature once you get around to cooking it.

Then comes a bit of peeling and cutting. Today, Mrs J used quite a lot of red beet (she was excited to find raw red beet in her store, this is a rarity in the local shop), quite a bit of sweet potato, a couple of carrots and a couple of regular potatoes.

Cut all in fairly even sized chunks and throw in an oven proof dish. If anything, you may want to make the bits of carrot and red beet smaller than the potatoes. Cut some red onion in wedges and slice a couple of cloves of garlic. Add to veggies.

Season with pepper and salt. Add a generous amount of olive oil and toss. Cook in the oven for 30-40 minutes at 200°C. If it tends to burn too much, give it a toss mid way through. Add some dried thyme just at the end.

In the meantime prepare some butter by mixing it with salt, pressed garlic and another bit of dried thyme.

Set aside in the fridge for later.

When the veggies are done (test them with a knife to make sure – remember the beet and the carrot is firmer than the potatoes even when fully cooked) heat a skillet with some butter and olive oil. Cook your steaks to your liking. Mrs J likes hers very rare.

Serve the meat immediately with a dollop of butter on top, veggies on the side. It’s a colour explosion!