Preheat the oven to 220ºC.
Rub the Beef Mini Roast with a big pinch of salt, pepper and the melted butter. Place the thyme and rosemary on top and place on a roasting tray.
Place in the oven and turn down the heat to 180ºC and cook for 40 minutes, then remove and wrap in foil and rest for 15 minutes.
While this is cooking steam the parsnips and squash for 15 minutes until tender.
Heat 1 tbsp of oil in a small pan, add one sage leaf in at a time, frying for 5 seconds each side, repeat with the rest and leave them to one side. Once the parsnips and squash are cooked through, blend together with the olive oil, mustard and a big pinch of salt and pepper. Once smooth, place back in the pot and keep warm.
Steam the broccoli for 3 minutes until al dente. Then in a pan heat the butter and capers for 1 minute then add the broccoli and a pinch of salt, sauté for 2 minutes.
Slice the Beef Mini Roast and plate with the mash with crispy sage on top and broccoli. Serve hot.