Steak and three veg

Donna Hay reinvents a meat 'n three veg main with thyme-roasted root vegetables, a perfectly cooked fillet steak and a sprinkle of parmesan
By Donna Hay
Steak and three veg
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 x 300 g beef eye fillet steak
  • alioli, to serve

For the three veg

  • 1 large potato, peeled and sliced with a vegetable peeler
  • 1 sweet potatoes, peeled and sliced with a vegetable peeler
  • 1 parsnip, peeled and sliced with a vegetable peeler
  • 50 g butter, melted
  • 40 g finely grated parmesan
  • 1 tbsp thyme


1. For the three veg: preheat the oven to 200C/180C fan/gas 6. Place the potato, sweet potato and parsnip in separate bowls. Divide the butter, parmesan, thyme, a pinch of salt and cracked black pepper among the bowls and toss to combine.

2. Line a baking tray with non-stick baking paper. Pile each vegetable into 2 flat piles. Bake for 20'25 minutes or until golden and crisp. While the vegetables are cooking, cook the beef.

3. For the beef: sprinkle the meat generously with salt and cracked black pepper. Heat a frying pan over high heat. Cook the beef for 3 minutes each side or until well browned. Place on a baking tray and bake for 4 minutes for rare and 7'8 minutes for medium. To serve, slice the beef in half and place on serving plates with the three veg. Serve with aïoli.

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For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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