Cook a healthy, low-fat version of roast beef for two, made with lean, juicy steak and roasted veg, plus gravy on the side
Prep:15 mins
Serves 2
285g medium potatoes, thickly sliced4 small carrots (160g), halved lengthways2 x 80g red onions, cut into quarters170g large Brussels sprouts (about 8-10), trimmed2½ tsp rapeseed oil2 tsp thyme leaves2 tsp balsamic vinegar1 large garlic clove, finely grated2 pinches of English mustard powder170g thick, lean fillet steak½ tsp vegetable bouillon powder
STEP 1Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 mins. Drain, reserving the water.STEP 2Toss the potatoes, carrots, onions and sprouts with 2 tsp of the oil to coat. Arrange on a non-stick baking sheet, spaced apart. Scatter with 1 tsp of the thyme, grind over some black pepper, then roast for 30 mins.STEP 3Meanwhile, mix 1 tsp of the vinegar with the garlic, remaining thyme and oil, the mustard and plenty of black pepper. Rub this over the steak, put in a shallow dish and set aside. Mix the rest of the vinegar with the bouillon and 125ml of the reserved water from step 1, then set aside. After 30 mins, turn the veg over and roast for 15 mins more.STEP 4Meanwhile, heat a small non-stick frying pan over a medium-high heat. Lift the steak out of the marinade, shake off the excess and fry for 2-3 mins on each side until cooked to your liking. Remove to a board and leave to rest. Pour the leftover marinade into the frying pan and bubble until thickened slightly to make a gravy. Slice the steak and serve with the roast veg and gravy on the side.
