9oz Fillet of Beef
with Roast Potatoes and Green Beans
Instructions
1 Prep potatoes
Preheat the oven to 200°C/180°C fan. Peel the potatoes and chop any large ones in half. Add them to a pot of boiling salted water and cook over a high heat for 10 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.
2 Prep
Meanwhile, trim the green beans. Peel and finely slice the shallots.
3 Roast potatoes
Add the cooked potatoes to a baking tray (see pro tip). Drizzle with a generous amount of vegetable oil. Roast in the oven for 25-30 min. Pat the steaks dry with kitchen paper, rub them with oil and season with salt.
4 Fry steak
Once the potatoes have been in the oven for 15 min, heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place the steaks with the potatoes. Top the steaks with the thyme. Finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.
5 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
6 Make gravy
Return the pan to a medium heat with a splash of water. Add the butter and shallots. Cook for 3 min. Add the flour and stir for 1 min. Whisk in the measured water, stock cube, mustard, crack of black pepper and honey. Cook for 2-3 min until thickened. Discard the thyme. Slice the beef and return any meat juices to the gravy. Serve with the green beans and potatoes.
Tips for fussy eaters
Keep the thyme sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.
Pro tip
For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!
Enjoy this stripped back version of a classic English roast dinner. We've stuck to the best bits only (yep, that's spuds, gravy and beef)!
Cooking Time: 45 min
Cals 1105 · Prot 75 · Carbs 74 · Fat 56
Ingredients
Steaks and sides
Gravy
Enjoy this stripped back version of a classic English roast dinner. We've stuck to the best bits only (yep, that's spuds, gravy and beef)!
Cooking Time: 45 min
Cals 1105 · Prot 75 · Carbs 74 · Fat 56
Instructions
1 Prep potatoes
Preheat the oven to 200°C/180°C fan. Peel the potatoes and chop any large ones in half. Add them to a pot of boiling salted water and cook over a high heat for 10 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.
2 Prep
Meanwhile, trim the green beans. Peel and finely slice the shallots.
3 Roast potatoes
Add the cooked potatoes to a baking tray (see pro tip). Drizzle with a generous amount of vegetable oil. Roast in the oven for 25-30 min. Pat the steaks dry with kitchen paper, rub them with oil and season with salt.
4 Fry steak
Once the potatoes have been in the oven for 15 min, heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place the steaks with the potatoes. Top the steaks with the thyme. Finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.
5 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
6 Make gravy
Return the pan to a medium heat with a splash of water. Add the butter and shallots. Cook for 3 min. Add the flour and stir for 1 min. Whisk in the measured water, stock cube, mustard, crack of black pepper and honey. Cook for 2-3 min until thickened. Discard the thyme. Slice the beef and return any meat juices to the gravy. Serve with the green beans and potatoes.
Tips for fussy eaters
Keep the thyme sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.
Pro tip
For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!
Ingredients
Steaks and sides
Gravy
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