Ingredients

• 1kg orange sweet potato (kumara), peeled, cut into 2cm pieces
• 1 teaspoon olive oil
• 4 (about 125g each) beef fillet steaks, excess fat trimmed
• 125ml (1/2 cup) balsamic vinegar
• 60ml (1/4 cup) Massel beef stock
• 60ml (1/4 cup) water
• 8 corn cobbettes
• 250g green beans, topped

Method

• Step 1 Place the sweet potato in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 10 minutes or until tender. Drain and use a potato masher or fork to mash until smooth. Season with pepper.
• Step 2 Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the steaks and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Add the vinegar, stock and water to the pan. Bring to the boil over high heat. Boil, uncovered, for 6-7 minutes or until the mixture reduces and thickens slightly.
• Step 3 While the sauce is cooking, place the corn in a steamer basket over saucepan of simmering water. Steam, covered, for 5 minutes. Add the green beans to the basket with the corn and steam, covered, for a further 4 minutes or until the vegetables are just tender.
• Step 4 Divide the sweet potato mash among serving plates. Top with the steak and drizzle over the balsamic sauce. Serve with the steamed corn and green beans.