Roast Beef Low Fat
Remember the mouth-watering roasts your mother used to cook? Those baked dinners of yesteryear were delicious, but they were swimming in lakes of fat. Then, when the meat and vegetables were ready, a very fatty gravy was made with the pan juices. Peter Valder loves roast beef, but in keeping with modern trends he prefers to cook it without using any fat at all. Peter says it still tastes delicious. In fact he says it’s every bit as good as mother used to make.
Timing is important when cooking this meal. Potatoes take the longest to cook, so Peter puts them in the oven first, followed by the pumpkin, then meat and finally tomatoes.
Low-fat roast beef
Ingredients
- 1 fillet of beef – or choose a less expensive cut, such as an eye of silverside
- vegetables of your choice – Peter used pumpkin, potatoes, tomatoes and beans
cooking oil (in a spray can)
Method
1. Preheat the oven to 220