Peppered beef fillet with pumpkin and thyme mash
- 500g lean beef fillet
- 2 teaspoons freshly ground black pepper
- oil spray
- 800g butternut pumpkin, peeled, chopped
- ¼ cup orange juice
- 2 teaspoons fresh thyme, chopped
- 250g green beans, trimmed
- 250g Brussels sprouts, trimmed, halved
- 200ml gluten-free gravy
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.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 4g
Dietary fibre 8g
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