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 10-15 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. 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.
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.
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.
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, 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
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 1118 · Prot 75 · Carbs 77 · 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 10-15 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. 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.
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.
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.
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, 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
Steaks and sides
Gravy
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