Instructions: Dice onion. Cut peeled pumpkin and sweet potatoes into approximately 1 cm (1/3 in) cubes.

Heat half the oil in a medium pan. Stir in cumin seeds and half the onion and fry for 2 minutes. Add pumpkin, sweet potatoes, tomato sauce and 1/2 cup water. Cover and cook until vegetables are tender. Drain cooked vegetables and reserve the juice.

Cook peas in boiling water.

Season cooked vegetables with a little salt, cayenne, black pepper and chopped parsley and stir in cooked peas. Allow to cool.

Using a small, sharp knife and starting at the smaller end of the fillet, make a little cut into the meat, but dont slit right through to the other end.

This makes a long pocket. Fill this pocket with some of the vegetable preparation.

Preheat oven to 200 C / 400 F.

Brush a small, heavy roasting tray with remaining oil and on high heat carefully brown beef on all sides. Add diced onion and carrot and place in preheated oven to bake for 15 to 20 minutes. Place cooked beef on a warm serving platter, cover with foil or a lid and leave to rest.

Place roasting tray on medium heat and stir-fry onion and carrot for 1 minute.

Add white wine, reserved vegetable juice and 1 cup water. Boil for 2 to 3 minutes then strain this into a small saucepan. Return to boil and stir in corn flour preparation. Season to taste.

Cut beef into 3 slices. Spoon a little sauce onto each plate and top with a slice of beef. Season with extra pepper and serve with the leftover vegetables.

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