Madagascan Beef Tenderloin

By TFAL_USA

Exoticism not expensive

Ingredients

• 1 lb beef tenderloin steak, cubed
• 1 ActiFry spoon cornstach, divided
• 1/2 teaspoon each salt and pepper (approx.)
• 1 ActiFry spoon rapeseed oil, divided
• 1 lb new baby potatoes, quartered or cut into bite-sized pieces if large
• 2 cups seeded, chopped tomatoes
• 1 onion, thinly sliced
• 1 1/3 cup beef broth
• 1 ActiFry spoon tomato paste
• 2 cloves garlic, minced
• 1 ActiFry spoon minced fresh gingerroot
• 3 1/4 cups baby arugula or spinach leaves

Details

Servings 4
Adapted from nutritiousanddelicious.com

Preparation

Step 1

Toss the beef cubes with half of the cornstarch, the salt and pepper.
Place the beef in the ActiFry pan. Drizzle evenly with half of the oil.
Cook for 8 minutes or until browned. Transfer the beef to a bowl; reserve.

Add the remaining oil, potatoes, tomatoes, onion, broth, tomato paste and garlic to the ActiFry pan. Cook for 40 minutes. Whisk the remaining cornstach with enough water to make a smooth paste; stir into the stew and cook for 5 minutes.

Add the reserved beef, any accumulated juices
and ginger; cook for 5 minutes or until beef is warmed through and potatoes are fork tender.
Stir in the arugula. Adjust seasoning with additional salt and pepper if necessary.

*Cheff's Recommendations*
Serve this stew with whole-wheat crusty rolls.