Cooking and Serving: Cook time: Gluten free – 6 servings

Ingredients

Meat
• 1 700g piece Beef, fillet
Produce
• 200 g Baby spinach, leaves
• 6 Beetroot, small
• 500 g Floury potatoes
• 200 g French green beans
• 4 Red onions, medium wedges
Condiments
• 3 tbsp Balsamic vinegar, good aged
• 1 tbsp Wholegrain mustard
Oils & Vinegars
• 5 tbsp Olive oil

Description

For a summery alternative to traditional roast, serve slices of tender pink beef fillet on bed salad leaves with roast potatoes.