Gourmet Beef Eye Fillet with Kūmara Mash & Balsamic Onion Jus

Steps

1. Preheat oven to high grill.
2. Peel and dice kūmara. Add to a small pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with sour cream. Mash until smooth and season to taste with salt and pepper (see tip).
3. Cut broccoli into florets, cut courgette into rounds, thinly slice garlic and zest and juice lemon. Toss broccoli, courgette and garlic with oil on an oven tray and season with salt and pepper. Set aside.
4. When mash has 15 minutes cook time remaining, heat oil in a small frypan on medium-high heat. Pat beef dry and season to taste with salt and pepper. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Set aside to rest, covered, and reserve pan.
5. While beef is cooking, cook greens on upper oven rack for 5-8 minutes, or until tender and slightly charred. Once cooked, toss lemon juice and zest through greens.
6. Thinly slice onion. Heat oil in reserved frypan on high heat. Cook onion for 3-4 minutes, stirring often, until softened and browned. Add jus and cook for a further minute until hot. Remove from heat and set aside to serve.
7. Mash topped with eye fillet and jus. Serve greens on the side.