Roast beef and vegetables with red wine sauce
600 g, chopped
4 medium, chopped
2 cup(s), (200g), chopped
Beef scotch fillet (rib eye), raw
640 g, (buy 800g), fat trimmed
Reduced fat oil spread
1 medium, finely chopped
2 clove(s), crushed
Fresh bay leaf
1 cup(s), (250ml)
60 ml, (1/4 cup)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave potatoes and carrots until just tender. Drain. Place potatoes, carrots and cauliflower on prepared tray. Drizzle with oil and season with salt and pepper.
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add beef and cook, turning, for 5 minutes or until browned. Transfer to a baking dish. Bake beef and vegetables for 30 minutes or until beef is cooked to your liking and vegetables are tender. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
- Meanwhile, melt spread in a small saucepan over medium heat. Add onion, garlic and bay leaf and cook, stirring, for 5 minutes or until onion has softened. Add wine and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes or until wine has reduced by half. Add stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until reduced by half. Remove and discard bay leaf.
- Drizzle beef with sauce and serve with vegetables.