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Roast Beef with Horseradish Potato Bread and Roasted Root Vegetables

Succulent Chateaubriand roast served with homemade horseradish potato bread and honey-glazed root vegetables for a classic roast dinner.

DinnerBeefRoot VegetablesRoastPotato Bread
Estimated Nutrition
Calories
2105
kcal / serving
4210 kcal total
Carbs
124.4g
per serving
248.8 g total
Fat
142.6g
per serving
285.2 g total
Protein
82.7g
per serving
165.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Baking Powder
CondimentsSauces
1
tbsp
Horseradish Sauce
150
ml
Red Wine Gravy
to serve
Dairy
30
g
Butter
softened
25
g
Butter
for cooking bread
150
g
Butter
for root vegetables
GrainsCereals
110
g
Plain Flour
plus 4 tbsp for cooking
Meat
600
g
Beef
Chateaubriand or filet mignon
NutsSeeds
0.5
tsp
Sea Salt
Maldon
0.25
tsp
Black Pepper
freshly ground
1
tsp
Rosemary
finely chopped
0.5
clove
Garlic
OilsFats
2
tbsp
Olive Oil
Other
2
tbsp
Honey
Vegetables
450
g
Potato
boiled and puréed
2
piece
Carrot
cut into 3cm chunks
2
piece
Parsnip
cut into 3cm chunks
2
piece
Turnip
cut into 3cm chunks
1
piece
Sweet Potato
cut into 3cm chunks

Method

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