Eye fillet with blue cheese cream and kumara mash

1.Brush beef with oil and season well. Wrap beef in prosciutto to cover. Roll in plastic wrap and allow to firm in fridge for 30 minutes.

2.Slice beef into four pieces, 150g each. Secure shape by tying with kitchen string. Push thyme sprigs under string. Place on a plate, cover with plastic wrap and chill until15 minutes before cooking.

3.In a bowl, combine all the ingredients. Season, then chill until ready to serve.

4.In a medium saucepan of boiling, salted water, cook kumara for 10-15 minutes until tender. Drain, then return to saucepan. Mash well with butter and season to taste. Keep hot.

5.Heat a frypan on high. Brush with extra oil. Cook steak for 5 minutes each side for medium or until cooked to taste. Rest, covered, for 3 minutes.

6.In a frypan, melt butter on medium. Add kale and cook, stirring, until just wilted.

7.Serve steaks on kumara mash with wilted kale and a dollop of blue cheese cream.