Braised Fillet of Beef with Red Wine on Leeks & Kumara

Kai Time by Pete Peeti, published by Holland

Ingredients

• 1.2kg eye fillet of beef, trimmed of all fat and sinew
• 3 tablespoons fresh thyme
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 leeks
• ¼ of an onion (sliced)
• 2 garlic cloves (rough chopped)
• 3 tablespoons Dijon-style mustard
• ¼  bottle good red wine
• 500mls beef jus
• 1kg kumara (peeled and diced)
• 1 cup milk
• 3 tablespoons butter
• 100ml white wine (for the potato)
• 1 large Portobello mushroom (sliced)
• 50g button mushrooms (quarted) 
• Fresh rocket

Method

To prepare the beef, roughly chop the thyme and rub about half of it over the beef with mustard, salt and pepper. Choose a large roasting pan dish and heat gently on the cook top. Add the oil and when it reaches a high temperature but not too hot, place the beef fillet in the dish and brown on all sides to sear.  

Place in oven and cook for 3 hours starting at 35ºC and go up 10ºC every 30 minutes until you reach 55º internal (in the middle).

Wash the leeks well, and slice into diagonal chunks about 5cms long. Place them in the casserole dish and toss with the remaining thyme, garlic and sliced onion. Add the butter, milk and white wine. Fold in the diced kumara, season with salt and pepper. Place dish in the oven at 180ºC and braise for 15 minutes or until kumara are just cooked.

Once the beef is cooked, transfer to another dish and leave to rest for 5 to 10 minutes before slicing.

Using the same pan to cook the beef, deglaze with red wine to extract the flavours, add the mushrooms, then add the beef jus, reduce until the sauce consistency is right (slightly thicker than pouring cream). Adjust seasoning if required.

Set the kumara and leek onto the centre of the plate; top with some rocket leaves and then 3 slices of beef fillet on top, pour the mushroom sauce and garnish as per your liking.

Stephen Morris’s wine recommendations

Lawson Dry Hills Pinot Noir 2008 - a nose of black fruit and cherry, soft and juicy on the finish, great savoury character.

Kina Beach Reserve Pinot Noir  - a typical Nelson Pinot character, deep clay/earthy flavours and a savoury richness, flavours are cherries and dark chocolate, cries out for food.