Each serving contains approximately 500 kcal.
Ingredients
Serves 2
- 1 onion
- 2 garlic cloves
- 2 fresh rosemary sprigs
- 250g piece topside of beef
- 250g floury potatoes (such as Rooster or Maris Piper)
- 2 carrots
- 1 small head of broccoli
- 2 teaspoons softened butter (10g)
- 1 tablespoon low fat milk (15g - 1.5% fat)
- 1 teaspoon plain flour (5g)
- 100ml hot beef stock cube (made from ¼ cube - reduced sodium)
- salt (optional) and freshly ground black pepper
Method
- Preheat the oven to 220°C/450°F. Peel the onion and cut into thick slices and then pile up in the middle of a small roasting tin. Add the garlic and rosemary sprigs and put the beef on top. Add a splash of water to prevent the vegetables from drying out. Season with salt (optional) and pepper.
- Roast for 25-30 minutes for medium to well done. Remove from the oven and cover loosely with tin foil and a clean tea towel. Set aside in a warm place to rest for 15 minutes for the juices to settle.
- Peel the potatoes and using a small sharp knife, cut into even-sized dice. Put in a saucepan half filled with water over a medium heat with a pinch of salt (optional).
- Bring to the boil and then reduce the heat and simmer gently for 10-12 minutes or until completely tender. The tip of a sharp knife should go in with no resistance.
- Meanwhile, peel the carrots and cut into thin slices. Break or cut off the broccoli florets and then cut into even-sized small florets so that they will cook evenly.
- Put the carrots into a saucepan fitted with a petal steamer and tip the broccoli on top and cook for 5 minutes until the vegetables are tender.
- Put the beef on a plate to carve and drain off any excess fat from the roasting tin, removing the vegetable trivet. Place directly on the hob over a medium heat, then sprinkle over the flour and cook stirring for 1 minute.
- Pour the stock into the tin, then bring to a simmer, stirring with a wooden spoon to scrape any sediment off the bottom of the tin. Strain through a sieve into a clean pan and then reduce until you have a smooth gravy, whisking continuously.
- Tip the cooked potatoes into a bowl and mash using a potato masher, then beat in the butter and milk with a wooden spoon until light and fluffy. Season lightly with salt (optional) and plenty of pepper.
- Carve the beef into thin slices and arrange on plates with the mashed potatoes. Add the carrots and broccoli and pour over the gravy to serve.
