The BBC Good Food logo
One healthy roast dinner

Healthy roast dinner

By
A star rating of 3 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Cook a healthy, low-fat version of roast beef for two, made with lean, juicy steak and roasted veg, plus gravy on the side

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal370
low infat11g
saturates3g
carbs38g
sugars15g
high infibre12g
protein24g
salt0.6g
Advertisement

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

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the 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, the mustard and plenty of black pepper. Rub this over the steak, put 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.

Goes well with

Recipe from Good Food magazine, October 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content