Beef with red wine and kumara mash

Combine this tender beef fillet with a delicious red wine sauce and a generous serving of mashed kumara for a slightly different take on the a traditional beef and vegetable fare. You'll be glad you did.
beef with red wine and kumara mash



1.Bruise unpeeled garlic by hitting it with the flat blade of a large heavy knife.
2.Combine garlic, wine, the water and thyme in a large deep saucepan; bring to the boil, boil for 5 minutes. Add beef; simmer, uncovered, about 20 minutes (for medium-rare) or until cooked as desired, turning beef once. Remove beef, wrap in foil; rest for 10 minutes before slicing thinly.
3.Meanwhile, to make kumara mash, boil, steam or microwave kumara until tender; cool. Peel kumara, place in a large saucepan; roughly mash with a fork. Add juice and thyme; stir over medium heat until hot. Season to taste.
4.Serve beef with kumara mash; accompany with wholegrain (seeded) mustard, if you like.

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