Peppered beef fillet with pumpkin and thyme mash
Nutrition Info.(per serve)
- 500g lean beef fillet
- 2 teaspoons freshly ground black pepper
- oil spray
- 800g butternut pumpkin, peeled, chopped
- 1/4 cup orange juice
- 2 teaspoons fresh thyme, chopped
- 250g green beans, trimmed
- 250g Brussels sprouts, trimmed, halved
- 200ml gluten-free gravy
Total fat 12g
Saturated fat 4g
Dietary fibre 8g
1 Preheat oven to 180°C. Sprinkle beef with pepper and press to coat. Spray a small flameproof baking dish with oil and place over a high heat. Cook until browned on all sides. Transfer to oven and roast for 25-30 minutes for medium or until cooked to your liking. Cover with tinfoil and rest for 10 minutes.
2 Meanwhile, cook pumpkin until just tender. Drain and return to pan. Roughly mash then stir through juice and thyme. Cover to keep warm.
3 Cook beans and Brussels sprouts until just tender. Drain. Meanwhile, make gravy following packet directions. Slice beef and serve with pumpkin mash, greens and gravy.