Roast beef and vegetables
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Fancy leek and zucchini dress up basic beef in this fuss-free dish. Serve with steamed greens for colour and crunch.
Ingredients
Baby potatoes
500 g, (chat), quartered
Beef topside, raw
600 g, (thick end of beef eye fillet)
Ground cumin
1 tsp
Zucchini
2 medium, cut intp 2cm slices
Leek
1 whole, cut into 2cm slices, washed, drained
Olive oil
1 tbs
Beef stock
1 cup(s), (250ml)
Cornflour
1 tbs
Horseradish sauce
1 tbs
Red capsicum
1 medium, cut into 3cm pieces
Extra light sour cream
¼ cup(s), (60g)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Steam potatoes for 8 minutes.
2
Lightly spray a non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 5 minutes or until browned. Sprinkle with cumin, then transfer to a flameproof baking dish.
3
Toss steamed potatoes, capsicum, zucchini, leek and olive oil in a bowl, then place around beef. Cook for 30 minutes, then remove beef and veg from dish. Cover with foil. Rest beef for 10 minutes before thinly slicing.
4
Add stock to baking dish over low heat and gently heat while stirring. Combine cornflour and ¼ cup (60ml) water in a jug. Add to stock and cook for 1–2 minutes or until gravy boils and thickens. Combine horseradish and sour cream. Serve roast beef and vegetables with gravy and horseradish.
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