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Photo of Roast beef and vegetables with red wine sauce by WW

Roast beef and vegetables with red wine sauce

2
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
How to transform an average roast into a flavour sensation; add a red wine reduction made with garlic, bay leaves, beef stock and the flavour-enhancer - red wine!

Ingredients

Potato(es)

600 g, chopped

Carrot(s)

4 medium, chopped

Cauliflower

2 cup(s), (200g), chopped

Olive oil

2 tsp

Beef scotch fillet (rib eye), raw

640 g, (buy 800g), fat trimmed

Reduced fat oil spread

15 g

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh bay leaf

1 whole

Beef stock

1 cup(s), (250ml)

Red wine

60 ml, (1/4 cup)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave potatoes and carrots until just tender. Drain. Place potatoes, carrots and cauliflower on prepared tray. Drizzle with oil and season with salt and pepper.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add beef and cook, turning, for 5 minutes or until browned. Transfer to a baking dish. Bake beef and vegetables for 30 minutes or until beef is cooked to your liking and vegetables are tender. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
  3. Meanwhile, melt spread in a small saucepan over medium heat. Add onion, garlic and bay leaf and cook, stirring, for 5 minutes or until onion has softened. Add wine and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes or until wine has reduced by half. Add stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until reduced by half. Remove and discard bay leaf.
  4. Drizzle beef with sauce and serve with vegetables.

Notes

SERVING SUGGESTION: Steamed yellow patty pan squash and brussel sprouts.

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