9oz Fillet of Beef

with Roast Potatoes and Green Beans

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

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 10-15 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.

photo

2 Prep

Meanwhile, trim the green beans. Peel and finely slice the shallots. Finely chop the thyme leaves. Boil the measured water and dissolve the beef stock cube in it. Grind the black peppercorns and a generous pinch of salt in a pestle and mortar. Add the mixture to a plate and turn the steaks in it.

photo

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.

photo

4 Fry steak

Once the potatoes have been in the oven for 15 min, heat a large pan with a drizzle of vegetable oil over a high heat. Once hot, add the steaks. Fry for 3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for at 10 min. Reserve the pan.

photo

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.

photo

6 Make gravy

Return the pan to a medium heat with a splash of water. Add the butter, shallots and thyme, cook for 3 min. Add the flour and stir for 1 min. Whisk in the beef stock, mustard and honey. Cook for 2-3 min until thickened. Slice the beef and return any meat juices to the gravy. Serve with the green beans and potatoes.

Tips for fussy eaters

Don't turn the steaks in the peppercorns, simply leave them out.

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 1118 · Prot 75 · Carbs 77 · Fat 56

Ingredients

Number of people

Steaks and sides

Fillet steak 500 Grams
Potatoes 600 Grams
Salt 1 Tsp
Black peppercorns 10 Grams
Vegetable oil 2 Tbsp
Green beans 250 Grams

Gravy

Shallots 2 Piece
Fresh thyme 10 Grams
Water 200 ML
Beef stock cube 1 Piece
Salted butter 30 Grams
Plain flour 15 Grams
Wholegrain mustard 15 Grams
Honey 15 Grams

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 1118 · Prot 75 · Carbs 77 · Fat 56

Instructions

photo

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 10-15 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.

photo

2 Prep

Meanwhile, trim the green beans. Peel and finely slice the shallots. Finely chop the thyme leaves. Boil the measured water and dissolve the beef stock cube in it. Grind the black peppercorns and a generous pinch of salt in a pestle and mortar. Add the mixture to a plate and turn the steaks in it.

photo

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.

photo

4 Fry steak

Once the potatoes have been in the oven for 15 min, heat a large pan with a drizzle of vegetable oil over a high heat. Once hot, add the steaks. Fry for 3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for at 10 min. Reserve the pan.

photo

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.

photo

6 Make gravy

Return the pan to a medium heat with a splash of water. Add the butter, shallots and thyme, cook for 3 min. Add the flour and stir for 1 min. Whisk in the beef stock, mustard and honey. Cook for 2-3 min until thickened. Slice the beef and return any meat juices to the gravy. Serve with the green beans and potatoes.

Tips for fussy eaters

Don't turn the steaks in the peppercorns, simply leave them out.

Pro tip

For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!

Ingredients

Number of people

Steaks and sides

Fillet steak 500 Grams
Potatoes 600 Grams
Salt 1 Tsp
Black peppercorns 10 Grams
Vegetable oil 2 Tbsp
Green beans 250 Grams

Gravy

Shallots 2 Piece
Fresh thyme 10 Grams
Water 200 ML
Beef stock cube 1 Piece
Salted butter 30 Grams
Plain flour 15 Grams
Wholegrain mustard 15 Grams
Honey 15 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...