Low Fat Roast beef with all the trimmings recipe
information
Calories per serving 530.
ingredients
600 g (1 lb 5 oz) piece of beef silverside
salt and freshly ground black pepper
salt and freshly ground black pepper
For the roast vegetables
450 g (1 lb) potatoes, peeled and diced
350 g (12 oz) carrots, cut into large chunks
225 g (8 oz) small parsnips, cut into quarters
1 tablespoon sunflower oil
1 teaspoon chilli flakes
salt and freshly ground black pepper
350 g (12 oz) carrots, cut into large chunks
225 g (8 oz) small parsnips, cut into quarters
1 tablespoon sunflower oil
1 teaspoon chilli flakes
salt and freshly ground black pepper
For the Yorkshire puddings
100 g (3 1/2 oz) plain white flour
a pinch of salt
1 egg
300 ml (10 fl oz) skimmed milk
low fat cooking spray
a pinch of salt
1 egg
300 ml (10 fl oz) skimmed milk
low fat cooking spray
For the gravy
425 ml (15 fl oz) beef stock
1 teaspoon horseradish sauce
2 tablespoons cornflour
1 teaspoon horseradish sauce
2 tablespoons cornflour
method
1. Preheat the oven to Gas Mark 5/l90°C/fan oven 170°C.
2. Rinse the beef and place it in a non stick roasting tin. Season well and roast for 1 hour.
3. Meanwhile, in a large mixing bowl, mix together the vegetables with the oil, a little seasoning and the chilli flakes.
4. After 20 minutes of roasting time remove the beef from the oven and arrange the vegetables around it.
5. Return the beef and vegetables to the oven.
6. For the Yorkshire puddings, sift the flour into a mixing bowl and make a well in the centre.
7. Add the salt, egg and milk and whisk to form a smooth batter.
8. Spray a 12 hole, non stick Yorkshire pudding tin with low fat cooking spray and heat it in the top shelf of the oven for 5 minutes.
9. Carefully remove it from the oven and pour in the batter,
10. Cook on the top shelf of the oven for 20 minutes.
11. Time the Yorkshire puddings so they are ready at the same time as the beef.
12. When the meat and vegetables are cooked, carefully transfer them to a warmed serving platter.
13. Pour any cooking juices into a small saucepan and skim off any fat.
14. Add the beef stock and horseradish sauce, and heat until bubbling.
15. Mix the cornflour with a little cold water to make a thin paste and stir it into the pan.
16. Cook, stirring, until the gravy thickens.
17. Serve 100 g (3 1/2 oz) of roast beef per person with the Yorkshire puddings, vegetables and gravy
2. Rinse the beef and place it in a non stick roasting tin. Season well and roast for 1 hour.
3. Meanwhile, in a large mixing bowl, mix together the vegetables with the oil, a little seasoning and the chilli flakes.
4. After 20 minutes of roasting time remove the beef from the oven and arrange the vegetables around it.
5. Return the beef and vegetables to the oven.
6. For the Yorkshire puddings, sift the flour into a mixing bowl and make a well in the centre.
7. Add the salt, egg and milk and whisk to form a smooth batter.
8. Spray a 12 hole, non stick Yorkshire pudding tin with low fat cooking spray and heat it in the top shelf of the oven for 5 minutes.
9. Carefully remove it from the oven and pour in the batter,
10. Cook on the top shelf of the oven for 20 minutes.
11. Time the Yorkshire puddings so they are ready at the same time as the beef.
12. When the meat and vegetables are cooked, carefully transfer them to a warmed serving platter.
13. Pour any cooking juices into a small saucepan and skim off any fat.
14. Add the beef stock and horseradish sauce, and heat until bubbling.
15. Mix the cornflour with a little cold water to make a thin paste and stir it into the pan.
16. Cook, stirring, until the gravy thickens.
17. Serve 100 g (3 1/2 oz) of roast beef per person with the Yorkshire puddings, vegetables and gravy
serving amount
serves 4
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