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Beef Fillet With Roast Pumpkin, Beetroot & Spinach

posted Nov 21, 2016, 2:06 PM by Rebecca Smith   [ updated Nov 21, 2016, 2:07 PM ]
2 Serves

15 min prep time

60 min cooking

272 Cal / serve


2 Fresh Beetroot, scrubbed & trimmed
200g Pumpkin, peeled and cut into 2cm thick wedges
1g Olive Oil Spray
2 x 100g Lean Beef Fillets
3g Ginger, finely grated
160g Baby Spinach
2 tablespoons Orange Juice


1. Preheat oven to 200°C. Wrap beetroot in foil and place on a baking tray. Roast for 30 minutes.
2. Add pumpkin to tray. Spray with oil and season with freshly ground black pepper. Bake until pumpkin is light golden and tender, about 30 minutes. Slip skin off beetroot and cut into wedges.
3. Heat a large frying pan over medium-high heat. Spray steaks with oil and season with pepper. Add to pan and cook to your liking, or about 2-3 minutes each side for medium.
4. Spray a large saucepan with oil and heat over medium-high heat. Add ginger and cook, stirring, until soft, about 30 seconds. Add spinach and juice. Cook, stirring, until spinach just starts to wilt, about 1-2 minutes.
5. Divide beetroot, pumpkin, and spinach between plates. Top with steaks to serve.