Description
A healthy and flavorful roast dinner featuring thickly sliced potatoes, fresh vegetables, and lean fillet steak, roasted and pan-fried to perfection with a garlicky herb marinade and tangy balsamic 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
Marinade & Seasoning
- 2½ tsp rapeseed oil (divided)
- 2 tsp thyme leaves (divided)
- 2 tsp balsamic vinegar (divided)
- 1 large garlic clove, finely grated
- 2 pinches of English mustard powder
- ½ tsp vegetable bouillon powder
- Black pepper, to taste
Protein
- 170g thick, lean fillet steak
Instructions
- Preheat and parboil: Heat the oven to 180C/160C fan/gas mark 4. Bring a large pan of water to the boil and parboil the thickly sliced potatoes for 5 minutes. Drain the potatoes, reserving the cooking water for later use.
- Prepare and roast vegetables: Toss the parboiled potatoes, halved carrots, quartered red onions, and trimmed Brussels sprouts with 2 teaspoons of rapeseed oil to coat evenly. Spread them out spaced apart on a non-stick baking sheet. Sprinkle 1 teaspoon of thyme leaves over the veggies and season with freshly ground black pepper. Roast in the preheated oven for 30 minutes.
- Make the marinade: While the vegetables are roasting, combine 1 teaspoon balsamic vinegar, finely grated garlic, remaining thyme, remaining rapeseed oil, English mustard powder, and plenty of black pepper in a small bowl. Rub this marinade over the fillet steak. Place the steak 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 cooking water, then set this mixture aside for later.
- Continue roasting vegetables: After the initial 30 minutes, turn the vegetables over to ensure even roasting and cook for an additional 15 minutes until tender and golden.
- Cook the steak: Heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off excess, and fry it for 2-3 minutes on each side, or until cooked to your preferred doneness. Remove the steak to a board and let it rest for a few minutes.
- Make the gravy: Pour the leftover marinade into the hot frying pan and simmer until it thickens slightly into a flavorful gravy.
- Serve: Slice the rested steak and serve it alongside the roasted vegetables, accompanied by the balsamic-infused gravy on the side.
Notes
- Parboiling the potatoes before roasting ensures they cook through and become crispy on the outside.
- Using rapeseed oil keeps the dish light while providing a subtle nutty flavor.
- Resting the steak after cooking helps retain juices for a more tender bite.
- The balsamic vinegar and bouillon-based gravy adds a tangy, savory complement to the roast.
- You can adjust cooking times for steak depending on your desired level of doneness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: healthy roast dinner, roast vegetables, lean fillet steak, balsamic gravy, easy roast recipe, oven roasted vegetables
