Irish Beef and Vegetable Traybake with Wholegrain Mustard Glaze
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Ingredients
- 600 g beef sirloin steaks
- 500 g baby new potatoes, halved
- 3 carrots, halved lengthways
- 1 tbsp wholegrain mustard
- 1 tbsp clear honey
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 33.7 g
- Carbohydrate
- 28 g
- of which sugars
- 9 g
- Fat
- 24.1 g
- of which saturates
- 7.8 g
- Fibre
- 3.8 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes and carrots with the olive oil and roast for 25 minutes.
- 2
Mix the mustard and honey together.
- 3
Season the steaks and brush with half the mustard glaze.
- 4
Push the vegetables to one side, add the steaks to the tray and roast for 10-12 minutes to your liking, cooked through with no pink remaining if well done.
- 5
Brush with the remaining glaze, rest for 5 minutes, slice and serve with the vegetables.
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