Cook a healthy, low-fat version of roast beef for two, made with lean, juicy steak and roasted veg, plus gravy on the side
Ingredients
- 285g medium potatoes, thickly sliced
- 4 small carrots (160g), halved lengthways
- 2 x 80g red onions, cut into quarters
- 170g large Brussels sprouts (about 8-10), trimmed
- 2½ tsp rapeseed oil
- 2 tsp thyme leaves
- 2 tsp balsamic vinegar
- 1 large garlic clove, finely grated
- 2 pinches of English mustard powder
- 170g thick, lean fillet steak
- ½ tsp vegetable bouillon powder
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Method
STEP 1
Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to a boil and cook the potatoes for 5 mins. Drain, reserving the water.
STEP 2
Toss the potatoes, carrots, onions, and sprouts with 2 tsp of the oil to coat. Arrange on a non-stick baking sheet, spaced apart. Scatter with 1 tsp of the thyme, grind over some black pepper, then roast for 30 mins.
STEP 3
Meanwhile, mix 1 tsp of the vinegar with the garlic, remaining thyme and oil, mustard, and plenty of black pepper. Rub this over the steak, put it in a shallow dish, and set aside. Mix the rest of the vinegar with the bouillon and 125ml of the reserved water from step 1, then set aside. After 30 mins, turn the veg over and roast for 15 mins more.
STEP 4
Meanwhile, heat a small non-stick frying pan over a medium-high heat. Lift the steak out of the marinade, shake off the excess and fry for 2-3 mins on each side until cooked to your liking. Remove to a board and leave to rest. Pour the leftover marinade into the frying pan and bubble until thickened slightly to make a gravy. Slice the steak and serve with the roast veg and gravy on the side.