Description
A delicious beef mini roast with piri piri glaze, served with tasty sweet potato wedges and a refreshing dip
Syns: 3.5 per portion
Ingredients
Scale
- 1 x 400-450g lean beef mini roast
- For the glaze:
- 2 tbsp runny honey
- 1 tbsp red wine vinegar
- 1 tsp rapeseed oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp dried parsley
- 1 tbsp worcestershire sauce
- 1/2 tsp birds eye chillies (crushed)
- Juice of 1 lime
- For the sweet potato wedges:
- 2 medium sweet potatoes
- 1 tsp mixed herbs
- 1 tsp paprika
- low calorie cooking spray or spray oil
- For the dip:
- 6 tbsp 0% fat Greek yoghurt
- 1 tbsp sweet chilli sauce
- Coriander to serve
Instructions
- Preheat oven to 180c
- Mix together all of the glaze ingredients, and spoon over the beef in an ovenproof dish, ensuring that all parts of the meat have been covered
- Wash the sweet potatoes, and cut each in half, then in half again, and in half again to make 8 wedges from each potato
- Pop the wedges in a bowl, and sprinkle over the mixed herbs and parsley, and spray with cooking spray (or spray oil), mixing around until fully coated. Spread these onto a pizza tray (if you have one-just use a normal baking tray if not)
- Place your wedges on the top shelf of the oven, and the beef on the next shelf down.
- After 20 minutes, remove the beef from the oven, and spoon all of the juices and glaze in the dish back over the meat. Pop back into the oven for a further 10 minutes (if you like the beef medium-well done leave cooking for an extra 10 minutes).
- Remove the beef from the oven, cover loosely with foil, and leave to rest for at least 10 minutes. Check on your wedges- if they are done then switch the oven off, and leave them in there with the door open while the beef rests (this allows them to crisp up)
- To make the yoghurt dip for the wedges, simply stir the sweet chilli sauce and lime juice into the yoghurt, and sprinkle with fresh coriander.
- Carve the beef, and serve with the juices from the dish poured over the meat, and sprinkled with fresh coriander. Season the wedges with salt.
Notes
I also like to make a simple corn salsa to go with this- it’s just tinned sweetcorn, chopped red pepper, and chopped green chilli. The cooking times given are for medium-rare beef
- Prep Time: 10 minutes
- Cook Time: 40 minutes