Name: Beef with red wine and kumara mash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 clove garlic, unpeeled; 3 cup (750ml) dry red wine; 2 cup (500ml) water; 8 sprigs fresh thyme; 600 gram piece middle-cut beef eye fillet,trimmed, tied at 3cm intervals; 1 kumara (orange sweet potato) (500g), unpeeled; 1/4 cup (60ml) fresh orange juice, strained; 1 teaspoon fresh thyme leaves

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.

Serves 4

Cook

45M

Ingredients

4 clove garlic, unpeeled

3 cup (750ml) dry red wine

2 cup (500ml) water

8 sprigs fresh thyme

600 gram piece middle-cut beef eye fillet,trimmed, tied at 3cm intervals

1 kumara (orange sweet potato) (500g), unpeeled

1/4 cup (60ml) fresh orange juice, strained

1 teaspoon fresh thyme leaves

Method

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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