200gm beef fillet
2 Tbsp oil
Salt and pepper to season
For the dressing
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tbsp olive oil
2 sprigs thyme
8 asparagus spears
1 cooked beetroot
Parsley and peanuts to garnish
Heat a large frying on a high temperature. Season the entire piece of beef thoroughly with salt and pepper. Rub the oil all over the beef and place into the smoking hot fry pan. Sear on all sides of the fillet to brown but ensure the meat stays rare in the middle. Set aside to cool.
Once cooled wrap tightly in cling film to ensure the meat remains in a nice cylinder. Place in the freezer while you prepare the other elements.
For the dressing:
Place all ingredients in a jar or other container with a well-sealed lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously.
Peel and cut the kumara into even pieces and place in a pot with cold water that just covers the kumara. Season the water and place over a medium heat and cook till tender (about 15 minutes). Once cooked, drain and season with salt and pepper, the oil and the leaves from the fresh thyme sprigs.
Heat a frying pan with half a cup of water and add the asparagus. Cook for three minutes, remove from water and season.
Peel and cut the beetroot into even sized chunks and leave to marinate in three tablespoons of the dressing until ready to serve.
Take the beef from the freezer. It should be firm in order to cut it very thin but not frozen all the way through. Cut the beef a thinly as possible with a sharp knife.
Arrange the salad ingredients onto serving plates and dress with as much of the remaining dressing as desired.