Madagascan Beef Tenderloin

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

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 cornflour 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.