INGREDIENTS

INSTRUCTIONS

Dice onion. Cut peeled pumpkin and sweet potatoes into approximately 1 cm
(1/3 in) cubes.
Heat half the oil in a medium pan. Stir in cumin seeds and half the onion
and fry for 2 minutes. Add pumpkin, sweet potatoes, tomato sauce and 1/2
cup water. Cover and cook until vegetables are tender. Drain cooked
vegetables and reserve the juice.
Cook peas in boiling water.
Season cooked vegetables with a little salt, cayenne, black pepper and
chopped parsley and stir in cooked peas. Allow to cool.
Using a small, sharp knife and starting at the smaller end of the fillet,
make a little cut into the meat, but don't slit right through to the other
end. This makes a long pocket. Fill this pocket with some of the vegetable
preparation.
Preheat oven to 200°C / 400°F.
Brush a small, heavy roasting tray with remaining oil and on high heat
carefully brown beef on all sides. Add diced onion and carrot and place in
preheated oven to bake for 15 to 20 minutes. Place cooked beef on a warm
serving platter, cover with foil or a lid and leave to rest.
Place roasting tray on medium heat and stir-fry onion and carrot for 1
minute. Add white wine, reserved vegetable juice and 1 cup water. Boil for
2 to 3 minutes then strain this into a small saucepan. Return to boil and
stir in corn flour preparation. Season to taste.
Cut beef into 3 slices. Spoon a little sauce onto each plate and top with a
slice of beef. Season with extra pepper and serve with the leftover
vegetables.
Converted by MC_Buster.
Per serving: 201 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g
Protein; 32g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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