This roast beef recipe is perfect for the weekends. So often, the vegetables served with a roast are quite dreary and don’t stand up to the meat. You can be assured, that is not the case here!
Preparation time: 15 minutes
Cooking time: 55 minutes
Wheat free, Gluten free
Preheat oven to 200 C/ Gas 6
- 500g beef fillet
- 300ml chicken stock
- 4 garlic gloves
- Handful rosemary
- 400g baby potatoes, skin on
- 2 teaspoons groundnut oil
- 2 sprigs rosemary, finely chopped
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- 400g parsnips, peeled and cut into wedges
- 1 teaspoon clear honey
- 25g fresh horseradish
- ½ teaspoon Dijon mustard
- ½ teaspoon white wine vinegar
- 75 ml crème fresh
- 100 ml red wine
- 400g carrots, peeled and sliced
- 150 ml orange juice
- 2 tablespoons chopped parsley
- 400g cavolo nero, kale or other greens
- Put the beef into a roasting tin and roast in the oven for 30-35 minutes, for medium-rare, basting after 15 minutes.
- Meanwhile, put the stock, garlic and rosemary in a pan and bring to the boil over high heat. Then turn the heat right down to keep the stock warm (this is for your gravy). Ten minutes before the beef is ready to come out of the oven, coat the potatoes with the groundnut oil and rosemary, tip them into a non-stick roasting tin and roast in the oven for 25-30 minutes until tender.
- Heat a small non-stick frying pan over a high heat. Add the cumin and coriander seeds and dry-fry for 30 seconds. When the seeds start to crackle, remove them from the heat and transfer to a bowl with the parsnips and honey. Toss together to coat the parsnips, then tip them into a non-stick roasting tin and roast in the oven for 20 minutes.
- Make the horseradish sauce. Peel and finely grate the horseradish and whisk it together with the mustard, vinegar and crème fraîche. Spoon into a serving bowl.
- When the beef is cooked, transfer it to a warmed serving plate, cover with foil and leave to rest for 15 minutes. Place the roasting tin over a low heat and add the wine to deglaze the pan, scraping all the sediment off the base and sides of the tin. Bring the juices to the boil, add the hot stock, squash the garlic into the gravy and leave to reduce by half. Strain to remove the rosemary before serving. Tip the carrots into a pan and pour over the orange juice. Bring to the boil, cover and cook for 15 minutes until tender, then drain and return the carrots to the pan. Add the parsley and toss together. Steam the cavolo nero over a pan of simmering water for 3-4 minutes until wilted.
Recipe and photo from The Diet For Food Lovers, available: https://www.amazon.co.uk/Diet-Food-lovers-Pure-Package/dp/0297866540