Beef brisket steak with vegetables

Ingredients:

• 700 g beef brisket (boneless), cut into 4 pieces
• 1 sprig of fresh rosemary, separate the leaves
• 1/2 tsp chopped fresh rosemary leaves
• 5 medium carrots, peeled and cut in half lengthwise
• 5 medium parsnips, peeled and halved lengthwise
• 1 clove of garlic, finely chopped
• 3 tsp Worcestershire sauce
• 2.5 tbsp. l. olive oil
• Salt and freshly ground pepper

Preparation:

1. Preheat oven to 230°C (430°F). In a shallow baking dish, combine rosemary leaves, carrots, parsnip roots, 2 teaspoons Worcestershire sauce, 1.5 tablespoons olive oil, 1/2 teaspoon salt, and pepper. Bake for about 25 minutes.
2. Meanwhile, in a small bowl, combine the garlic, chopped rosemary, remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Rub the steaks with the mixture.
3. When the vegetables are halfway done (about 12 minutes), heat a large, shallow frying pan over medium heat with 1/2 tablespoon olive oil. Brown the steaks, 2-5 minutes per side. Place on a cutting board, cover with foil, and let the juices redistribute for 5 minutes before cutting into slices across the grain.
4. Place beef steaks and vegetables on a plate and pour over the meat juice.