Description
A healthy and balanced roast dinner featuring lean fillet steak and a medley of roasted vegetables, flavored with thyme, balsamic vinegar, and a hint of mustard. This recipe delivers a delicious, nutritious meal with tender roasted potatoes, carrots, onions, and Brussels sprouts, complemented by quick pan-fried steak and a savory homemade gravy.
Ingredients
Scale
Vegetables
- 285g medium potatoes, thickly sliced
- 4 small carrots (160g), halved lengthways
- 2 x 80g red onions, cut into quarters
- 170g large Brussels sprouts (about 8-10), trimmed
Seasonings and Oils
- 2½ tsp rapeseed oil
- 2 tsp thyme leaves
- 2 tsp balsamic vinegar
- 1 large garlic clove, finely grated
- 2 pinches of English mustard powder
- ½ tsp vegetable bouillon powder
Protein
- 170g thick, lean fillet steak
Instructions
- Preheat and Parboil: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the thickly sliced potatoes for 5 minutes. Drain the potatoes, reserving the cooking water for later use.
- Prepare and Roast Vegetables: Toss the potatoes, halved carrots, quartered red onions, and trimmed Brussels sprouts with 2 teaspoons of rapeseed oil to coat. Arrange the vegetables spaced apart on a non-stick baking sheet. Sprinkle with 1 teaspoon of thyme leaves and freshly ground black pepper. Roast in the oven for 30 minutes.
- Marinate the Steak and Prepare Broth: While the vegetables roast, combine 1 teaspoon balsamic vinegar with grated garlic, remaining thyme, remaining ½ teaspoon oil, English mustard powder, and plenty of black pepper. Rub this mixture over the fillet steak, place it in a shallow dish, and set aside to marinate. Also mix the remaining balsamic vinegar with vegetable bouillon powder and 125ml of the reserved potato water, then set aside for later.
- Continue Roasting Vegetables: After the initial 30 minutes of roasting, turn the vegetables over to ensure even cooking. Roast for an additional 15 minutes until they are tender and golden.
- Fry the Steak: Heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off any excess. Fry the steak for 2-3 minutes on each side, cooking it to your preferred doneness. Remove the steak to a board and allow it to rest.
- Make the Gravy: Pour the leftover marinade into the frying pan and simmer it gently until it thickens slightly, forming a flavorful gravy.
- Serve: Slice the rested fillet steak and serve with the roasted vegetables alongside the homemade gravy.
Notes
- Using lean fillet steak keeps the meal healthy and low in fat.
- Parboiling the potatoes before roasting helps achieve a crispy exterior and fluffy interior.
- Resting the steak after frying ensures the juices redistribute for a tender bite.
- The vegetable bouillon powder adds depth to the homemade gravy without extra salt.
- This dish is versatile and suitable for a balanced weekday meal or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: roast dinner, healthy roast, fillet steak recipe, roasted vegetables, low fat dinner, British roast, quick steak recipe
