Description
A healthy and delicious roast dinner featuring thickly sliced roasted potatoes, carrots, onions, and Brussels sprouts, paired with a lean fillet steak cooked in a flavorful mustard and garlic marinade, finished with a homemade balsamic gravy. This recipe balances wholesome vegetables and lean protein for a nutritious, satisfying meal perfect for any occasion.
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
For the Roast and Marinade
- 2½ tsp rapeseed oil
- 2 tsp thyme leaves
- 2 tsp balsamic vinegar
- 1 large garlic clove, finely grated
- 2 pinches of English mustard powder
Protein
- 170g thick, lean fillet steak
Other
- ½ tsp vegetable bouillon powder
Instructions
- Preheat the Oven and Parboil Potatoes: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the sliced potatoes for 5 minutes. Drain the potatoes, reserving the cooking water for later use.
- Prepare and Roast Vegetables: Toss the parboiled potatoes, carrots, onions, and Brussels sprouts with 2 teaspoons of rapeseed oil to coat evenly. Arrange the vegetables spaced apart on a non-stick baking sheet. Sprinkle 1 teaspoon of thyme leaves over the vegetables, season with freshly ground black pepper, then roast in the oven for 30 minutes.
- Make the Steak Marinade: While the vegetables are roasting, mix 1 teaspoon of balsamic vinegar with the grated garlic, remaining thyme leaves, ½ teaspoon and the remaining rapeseed oil, plus two pinches of English mustard powder and plenty of black pepper. Rub this marinade over the fillet steak, place it in a shallow dish, and set aside to infuse flavors.
- Prepare Bouillon Mixture: Combine the remaining 1 teaspoon of balsamic vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water. Set this mixture aside for later to make a flavorful gravy.
- Finish Roasting Vegetables: After the initial 30 minutes of roasting, turn the vegetables over for even cooking and roast for an additional 15 minutes until tender and golden brown.
- Cook the Steak: Heat a small non-stick frying pan over medium-high heat. Remove the marinated steak from the dish, shaking off any excess marinade, and fry the steak for 2-3 minutes on each side to your preferred level of doneness. Once cooked, transfer the steak to a board and let it rest to retain juices.
- Make the Gravy: Pour the leftover marinade into the frying pan and simmer until it bubbles and thickens slightly, creating a rich, flavorful gravy.
- Serve: Slice the rested steak and serve alongside the roasted vegetables. Pour the thickened balsamic gravy on the side for drizzling to enhance the flavors of the dish.
Notes
- Resting the steak after frying helps keep it juicy and tender.
- Using the reserved potato water in the gravy adds extra flavor and reduces waste.
- The combination of balsamic vinegar and mustard powder creates a tangy marinade that complements the steak perfectly.
- Ensuring vegetables are spaced out on the baking sheet helps them roast evenly and become crispy.
- You can adjust cooking times slightly depending on the thickness of your steak and your preferred level of doneness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking and Frying
- Cuisine: British
Keywords: healthy roast dinner, roast vegetables, fillet steak, balsamic marinade, easy roast meal, low fat dinner
