Beef Eye Fillet & Mushroom Ragù with Thyme Roasted Butternut

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Peel butternut and cut in half lengthways. Use a spoon to scoop out the seeds and discard. Cut butternut into wedges. Pick both measures of thyme leaves and set half aside for ragù. Toss butternut and first measure of thyme on a lined oven tray with oil. Season with salt and pepper and roast in oven for about 25 minutes, until tender and golden. Turn half way through cook time.
3. Mince garlic and thinly slice mushrooms.
4. Pat beef dry and season with salt and pepper. Heat oil in a frypan on medium-high. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Reserve pan.
5. Return reserved pan to medium-high heat. Add garlic, second measure of thyme and mushrooms and cook for about 3 minutes, until soft. Add tomato paste and cook for 30 seconds. Add beef stock and simmer for 3-4 minutes, until reduced. Stir beef resting juices and butter through sauce. Stir through spinach to wilt and season to taste with salt and pepper.
6. Top pumpkin wedges with beef. Spoon over mushroom ragù.