9oz Fillet of Beef

with Roast Potatoes and Green Beans
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)!
Cals 1105 · Prot 75 · Carbs 74 · Fat 56
Gourmet
Family-Friendly
Try Hello Chef Now
45 min
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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)!
Cals 1105 · Prot 75 · Carbs 74 · Fat 56
Gourmet
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steaks and sides
Fillet steak
500 Grams
Potatoes
600 Grams
Green beans
250 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Fresh thyme
10 Grams
Gravy
Shallots
2 Piece
Salted butter
30 Grams
Plain flour
15 Grams
Water
200 ML
Beef stock cube
1 Piece
Wholegrain mustard
15 Grams
Black pepper
0.5 Tsp
Honey
15 Grams

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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2 Prep

Meanwhile, trim the green beans. Peel and finely slice the shallots.
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3 Roast potatoes

Add the cooked potatoes to a baking tray (see pro tip). Drizzle with a generous amount of vegetable oil. Roast for 25-30 min. Pat the steaks dry with kitchen paper, rub them with oil and season with salt.
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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.
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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.
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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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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