In this dish, prime New Zealand beef fillet is gently braised to medium-rare in a roma tomato and sundried tomato sauce and lightly scented with marjoram. This recipe is delicious cooked with either red or white wine. Serve the same style with the dish.

Ingredients

• 750 gram piece beef fillet (see Cook’s Tips)
• 4-6 tblsp quality olive oil
• 1 onion, peeled and finely chopped
• 6 whole cloves garlic, peeled only
• 1 tblsp paprika
• 1 cup mellow red wine or delicate white wine
• 750 grams roma tomatoes
• 2 branches marjoram or oregano
• 4 tblsp sundried tomato paste
• ½ cup tiny black olives

Method

1. Preferably tie the beef fillet with string to keep it evenly shaped while cooking. Season the meat well with salt and pepper. Heat a good dash oil in a lidded oven-proof frying pan and when searingly hot add the beef and brown on all sides. Set aside (covered).
2. Heat the olive oil in the pan and add the onions and whole garlic cloves and cook, stirring regularly until the onions have softened. Stir in the paprika and cook ½ minutes. Add the wine and simmer until reduced to about ¼ cup.
3. Slice the roma tomatoes crosswise into thirds and place into the pan. Add the herbs and sit the beef on top. Cover and transfer to a 180 degrees Celsius oven for 30 minutes. This will give medium-rare beef. For well done cook for 40 minutes and for rare, cook for 20 minutes.
4. Remove the beef from the pan and set aside (covered) to rest. Place the pan over direct heat, add the sundried tomato paste and simmer until the sauce is thick and pulpy. Remove the herb branches and stir in the olives. Season if wished. Serve the beef thickly sliced with a good serving of sauce and seasonal vegetables.

Cooks Tips

Buy the fillet cut from the middle section as it will have an even thickness making it much easier for even cooking. If buying the beef from you butcher, have them tie it for you. This subtle sauce will be enhanced with good olives. Tough over brined olives will add to much salt and a harsh flavour and they should be avoided here. Look for a sundried tomato paste that does not have any cheese in it. This recipe calls for a sundried tomato paste not pesto, which is used as a dip or spread for nibbles. Roma tomatoes are a variety of Plum tomatoes and have a wonderful flavour, especially when used in sauces.