BEEF FILLET WITH ROAST PUMPKIN, BEETROOT & SPINACH

Beef Fillet with Roast Pumpkin, Beetroot & Spinach

By Ange

2 Serves

75 min prep time

335 Cal / F 7g/ CHO 21g/ P 50g

Ingredients

2 Fresh beetroot (240g), scrubbed & trimmed
200g Peeled pumpkin, cut into 2cm thick wedges
1g Olive oil spray
2 x 200g Lean beef fillets (200g)
160g Baby spinach
2 Tbls red wine vinegar (40g)

Method

Preheat oven to 200°C. Wrap beetroot in foil and place on a baking tray. Roast for 30 minutes.
Add pumpkin to tray. Spray with oil and season with freshly ground black pepper. Bake for a further 30 minutes or until pumpkin is light golden and tender. Slip skin off beetroot and cut
Into cubes..
Heat a large frying pan over medium-high heat with a little spray oil. Cook steak to your liking.
Divide beetroot, pumpkin, and spinach between plates. Top with steaks to serve.

Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

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BEEF FILLET WITH ROAST PUMPKIN, BEETROOT & SPINACH