Beef fillets with cauliflower mash and roasted vegetable salad

  • Serves
  • Day 2

4 medium zucchinis, chopped coarsely

1 large red onion, cut into thin wedges

Cooking oil spray

500g or 1 pound cherry tomatoes

½ cup small fresh basil leaves

700g or 1.5 pound cauliflower, cut into florets

400g or 3/4 pound potatoes, peeled, chopped

¼ cup skim milk

4 x 125g (4 ounce) beef fillet steaks, trimmed


Step 1 – Preheat oven to 180⁰C/350⁰F. Line 2 baking tray with baking paper. Place zucchini and onion onto a tray and spray with oil. Roast for 30 minutes, or until tender. Place tomatoes on second tray ad add to oven for the last 10 minutes of cooking time. Remove from oven and add basil to zucchini mixture. Toss to combine.

Step 2 – Meanwhile, steam cauliflower and potato for 10-12 minutes until tender. Drain and return to pan. Add milk and mash until smooth. Cover to keep warm.

Step 3 – Spray large frying pan with oil and place over high heat. Season steak with freshly ground black pepper. Cook steaks for 2-3 minutes on each side for medium, or until cooked to your liking. Serve steaks with mash and roasted vegetables.


Recipe provided by Julie Masci, Dietitian. Originally from Health Food Guide Magazine, May 2001 Issue.