1 kg rump steak, fat trimmed off
2 tablespoons olive oil
12 baby onions, peeled
400g streaky bacon, roughly chopped
8 Swiss brown mushrooms, peeled and halved
1 ½ cups red wine
1 cube beef stock
handful fresh thyme, plus extra for garnish
280g green beans, ends trimmed
Preheat oven to 180°C
Cut beef into large cubes and sear in a little oil in a large casserole dish with a lid.
Remove meat and set aside. Add a little more oil to the casserole dish and sauté whole baby onions. Add bacon and sauté, then mushrooms. Cook for 2 minutes, then add red wine, stock cube and thyme. Bring to the boil on stovetop with lid off, add the meat, and put in oven with lid on. Cook for 25 minutes, remove lid and cook for a further 20 minutes.
Just before serving, blanch beans in a pot of salted, boiling water for 1 minute, then refresh in iced water to halt cooking. Drain, and serve as a side to the beef dish.
This recipe is taken from Michael Van de Elzen's latest cookbook Fast: Good Home Cooking, which is now available from all good bookstores, priced $49.99. Renowned for establishing the award-winning Auckland restaurant, Molten, Michael then went on to write cookbooks and starred in the high-rating TV series The Food Truck, as well as consult on a number of high profile restaurants.
His latest collection features over 80 recipes, covering everything from food for babies to barbecues, Italian and Indian dishes, roasts, brunches and drinks. They're straightforward to make, healthy, bursting with flavour and fast.