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Eye fillet with beetroot thyme sauce

Tangy beetroot thyme sauce over eye fillet with kumera mash and green beans (or seasonal vegetables. Asparagus works well.)

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Beetroot thyme sauce
eye fillet
2 medium kumera (sweet potato)
1 -1½ cups of cheese-tasty, colby etc
butter
green beans

Roast kumera until cooked, let cool slightly.
Chop kumera roughly, add cheese butter and salt. Combine with hands. So chunks are still evident. Make this ahead of time.
Make beetroot thyme sauce, again ahead of time.
When ready to serve, cook eye fillet to liking and let rest on warm plate for 5-10 minutes.
While meat resting cook beans and heat sauce. Heat kumera in microwave.
Plate kumera, beans, eye fillet, drizzle beet root thyme sauce over meat adding baby beets as well.