Roast Beef and Aromatic Thyme Stuffing
with potato dauphinoise
A hearty beef roasting joint is joined by potato dauphinoise and tender honeyed carrots for a classic recipe with a touch of luxury.
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Celery
•Almonds
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Beef Roasting Joint
600 grams
Potatoes
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Garlic
1 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
5 grams
Thyme
1 sachet(s)
Demi-Glace
(Contains: Celery)
2 unit(s)
Carrot
1 sachet(s)
Honey
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)4329 kJ
Energy (kcal)1035 kcal
Fat39.8 g
of which saturates18.6 g
Carbohydrate97.6 g
of which sugars16.1 g
Dietary Fiber8.3 g
Protein72.6 g
Cholesterol0 mg
Salt2.65 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Remove the beef from the fridge to allow it come to room temp.
- Transfer to a lined baking tray. Drizzle with oil and season generously with salt and pepper.
- Roast on the middle shelf of the oven for 35-40 mins for medium. Add an extra 5 mins if you like it more well done.
- Rest, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when outside is browned.
2
- Peel and slice the potatoes into ½ cm thick rounds. Peel and grate the garlic (or use a garlic press).
- Place a pot over medium-high heat with a drizzle of oil.
- When the oil is hot, fry the garlic for 1 min.
- Add the potato, creme fraiche and 125ml milk or water (per 2P). Season with ½ tsp salt (per 2P) and ½ tsp pepper (per 2P). Mix well.
- Bring to a boil then cover and lower heat to medium. Stir often to prevent sticking. Simmer until potatoes are parboiled, 10-15 mins.
3
- Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots next to the roasting beef. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Pop back in the oven, 20-25 mins.
- Add the almonds in the last 5 mins to toast.
- Once roasted, toss the carrots and almonds together with the honey.
4
- Carefully transfer the parboiled potatoes and sauce to an appropriately-sized oven dish.
- Scatter over the cheese
- Pop into the top shelf of the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.
5
- While everything is roasting, pick the thyme leaves and roughly chop (discard the stalks).
- Place a pan over medium-high heat with a knob of butter.
- Add the thyme leaves and fry for 1 min.
- Remove the pan from the heat and add breadcrumbs, demi-glace (1 tbsp at a time) and salt to taste. Season with pepper and mix well.
6
- Sandwich some of the stuffing between 2 slices of beef. Repeat with the remaining slices and stuffing.
- Divide between plates and serve with the honeyed carrots and potato dauphinoise.
- Serve any remaining demi-glace on the side.
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