Preheat the oven to 180°C.
Cut vegetables into large sized pieces, place onto a baking tray with the garlic and season with pepper and half the contents of the KNORR Home-style Meatball Kebabs Dry Cook-in-Sauce sachet.
Drizzle with olive oil and bake for 45 minutes or until soft.
Turn regularly during the cooking time.
Transfer vegetables to a bowl and add Stork margarine.
Mash lightly with a fork.
Mix the remaining sachet contents with rosemary, cranberry juice and black pepper, and use this to baste the fillet medallions while grilling on a hot griddle pan until medium rare.
Arrange rocket leaves in the centre of the plate.
Spoon roast vegetable mash over and top with a fillet medallion