Roasted Rib Eye Fillet, Sweet Potato Mash & Red Wine Mushroom Jus

1. Pre heat oven to 200 C
2. Coat meat in olive oil, salt & pepper
3. Cut shallots and 2 whole cloves of garlic & place in cooking bag with meat
4. Roast in oven for 1 hour
5. Remove bag and roast for a further 30 mins
6. Remove from oven and allow meat to rest for 15 minutes

Red Wine Jus

1. Pan fry garlic, mushrooms in a pan on low heat
2. Add packet of sauce, red wine and any juice from roast
3. Reduce until thick
4. Add salt and pepper to taste

Sweet Potato Mash

1. Peel Sweet Potato and boil for 30 mins in salted water
2. Mash with a little full cream until smooth
3. Add shallots and garlic from roasting tray and mash through

Steamed Asparagus

1. Steam Asparagus until just cooked, approximately 5 minutes
2. Remove and drain
3. Lightly salt asparagus

To serve

1. Slice rack in five portions, lay on top of bed of mash sweet potato, drizzle over Red Wine Jus and serve with lightly salted Asparagus