American · Dinner
Roast Beef with Gravy (High-Protein)
Slow-roasted beef striploin seasoned with garlic, thyme, and black pepper, roasted to medium-rare and rested, then carved thin. Served with a rich pan gravy built from beef stock and drippings, alongside butter-braised green beans and cannellini beans for added protein and fibre.
$9
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
626Calories
57.6gProtein
31.1gFat
26.1gCarbs
3.2gSugar
8.4gFiber
2016mgSodium
183mgChol
13.4gSat Fat
892mgPotassium
147mgCalcium
3.2mgIron
2.2mcgVitamin B12
8.4mgVitamin C
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Pat the beef dry, then rub all over with olive oil, minced garlic, thyme leaves, salt, and black pepper until evenly coated.
2
Sear
Sear the beef in an oven-safe skillet over medium-high heat for 3 minutes per side until a deep brown crust forms all over.
3
Roast
Transfer the skillet to a 400°F oven and roast 20 to 25 minutes until an instant-read thermometer reads 130°F for medium-rare.
4
Rest
Let the rested beef rest 15 minutes.
5
Simmer
Set the skillet over medium heat, whisk flour into the drippings 30 seconds, then add beef stock and simmer 4 minutes until thickened.
6
Braise
Braise the green beans and cannellini beans with butter over medium heat for 3 minutes until heated through and coated.
7
Plate
Carve the rested beef thinly against the grain, arrange over the beans, and spoon the hot gravy across the meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g beef striploin
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh thyme leaves
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 1 1/2 cup360ml beef stock
- 2 tsp2 tsp all-purpose flour
- 2 tbsp28g butter
- 7 oz200g cannellini beans, drained
- 7 oz200g green beans, trimmed
