1 orange kumara, peeled & diced
20 g butter
salt & white pepper
2 slim gold kumara, peeled
1 c beef stock
10 g butter
salt & pepper
1 Purple Dawn kumara, peeled & grated
½ tsp salt
pinch of white pepper
oil for frying
4 x 160 – 180 g beef fillet steaks
150 g Swiss brown mushrooms, sliced
1 garlic clove, crushed & finely chopped
black pepper & a little flaky sea salt
1 c good quality bought beef jus, made up to instruction
12 – 16 fresh asparagus spears
Prepare the three kumara components in advance.
Boil the orange kumara in salted water until just cooked. Mash the kumara in a bowl, then press through a sieve to make a very fine puree. Add butter and adjust the seasoning. Keep warm until ready to serve.
Cut the gold kumara into round cylinder shapes and place in a saucepan. Add stock, butter, seasoning, and cook over a rapid heat until the kumara is just cooked and the liquids are reduced to a glaze. Keep warm until ready to serve.
Season the grated Purple Dawn kumara with salt and pepper (the salt will soften the kumara). Heat the oil in a frypan, mold the kumara into small balls in your hand. Fry the kumara balls in the oil, turning often. Keep warm until ready to serve.
Bring a medium saucepan of salted water to the boil, cook the asparagus for a minute or two until just tender. Refresh under cold water, drain and set aside until ready to serve.
Season the steaks and cook in a hot frypan to your liking. Remove the steaks from the frypan and keep warm in a low oven. Fry the mushrooms in the same frypan until just cooked. Remove and keep warm with the beef. Add the beef jus to the pan to heat, then strain.
To Serve – Reheat the asparagus. Place a portion of orange kumara puree onto warmed plates. Place a steak on top, along with the cooked mushrooms. Arrange the remaining ingredients around the steak, and spoon a little beef jus over the steak.