Alive and Cooking

Roast Beef For Two

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(Serves 2)
Whole veal fillet (approx. 400g)
¼ tsp Dijon mustard
¼ tsp horseradish (chunky)
1 parsnip, diced (1cm cubes)
3 medium potatoes, diced (1cm cubes)
1 bunch white globe onions
5 baby carrots
5 vine ripened cherry tomatoes
300ml beef stock
1 tbsp arrowroot (mixed with 1 tbsp cold water)
2 sprigs rosemary
Salt & pepper
Splash olive oil


Place the diced potato and parsnip into a small baking tray, splash oil over and season with salt and pepper. Place into a preheated oven at 250°C for 20-25 minutes.
In the meantime, place an oven- proof frying pan on the stove to heat with a splash of oil. Smear the mustard and horseradish over the top of the veal fillet. Place into the hot pan to seal, (approx. 1 minute) then turn on it’s side and seal. Repeat for all sides, then turn mustard side down and place frying pan into the oven.
After 10 minutes remove the potato and parsnip tray out of the oven and add in the carrots, tomatoes and onions and return to the oven for the remaining 15 minutes.
Pull out the beef pan after 10 minutes and place back on the stove on high heat. Add the stock and rosemary, bring to the boil and reduce for 5 minutes. Add the arrowroot to thicken into a luscious gravy.

Roast Beef For Two