Bistro Fillet with Rosemary Roasted Root Veggies and Béarnaise Sauce
Ready in 20 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 3, 2017.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 3, 2017.
Simple and delicious.
Ingredients
Rosemary Roasted Root Veggies and Beef Scotch
- 1 parsnip, scrubbed and diced 1.5cm
- 1/2 carrot, peeled and diced 1cm
- 1/2 red onion, diced 1cm
- 3/4 -1 teaspoon roast veggie spice
- 1 teaspoon runny honey (optional)
- 1 handful baby spinach leaves
Beef
- 150g beef bistro fillet steak (at room temperature)
To Serve
- 1 tablespoon Béarnaise sauce
- 1 tablespoon roughly chopped parsley
Steps
-
Preheat oven to 220°C. Line an oven tray with baking paper. Toss parsnip, carrot and red onion with roast veggie spice, honey (if using) and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden and tender. Turn once during cooking.
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When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking.
-
Set beef aside, covered in foil, to rest for 5 minutes before slicing thickly against the grain, if desired.
-
Once roasted veggies have finished cooking, toss through spinach, until slightly wilted.
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To serve, spoon rosemary roasted root veggies onto a plate and top with slices of beef bistro fillet. Spoon Béarnaise sauce over beef, or serve a dollop on the side. Garnish with parsley.
Nutritional Information
| Energy |
2064 kj 493 kcal |
|---|---|
| Protein | 39.2g |
| Carbohydrate | 27.1g |
| Fat | 23.9g |