Madagascan Beef Tenderloin Recipe

Ingredients

• 700g beef tenderloin, diced

• 1 spoon cornflour, divided

• 1/2 teaspoon each salt and pepper (approx.)

• 1 spoon rapeseed oil, divided

• 500 g new baby potatoes, quartered or cut into bite-sized pieces if large

• 500 ml seeded, chopped tomatoes

• 1 onion, thinly sliced

• 300 ml beef broth

• 1 spoon tomato paste

• 2 cloves garlic, minced

• 1 spoon minced fresh gingerroot

• 750 ml baby arugula or spinach leaves

Instructions

1. Toss the beef cubes with half of the cornstarch, the salt & pepper. Place the beef in the pan.
2. Drizzle evenly with half of the oil. Cook for 8 minutes or until browned. Transfer the beef to a bowl, reserve.
3. Add the remaining oil, potatoes, tomatoes, onion, broth, tomato paste & garlic to the pan. Cook for 20 minutes. Whisk the remaining cornflour with enough water to make a smooth paste
4. stir into the stew & cook for 5 minutes.
5. Add the reserved beef, any accumulated juices & ginger, cook for 5 minutes or until beef is warmed through & potatoes are fork tender.
6. Stir in the arugula. Adjust seasoning with additional salt and pepper if necessary.