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Poached fillet of beef with roasted carrots & onions


  • Preheat oven to 220°C.
  • Place the onions and carrots in a large heavy-based oven tray. Lightly spray with oil and season, and cook in the oven for about 15-20 mins until tender.
  • While the vegies are roasting, place 2 cups stock, the pasta sauce and mustard in a pot and whisk. Simmer down until thickish, adding more stock if needed and whisking now and again.
  • When the sauce almost ready, place 2 cups stock in a saute (or large non-stick) pan and bring to the boil. Add the steaks and turn the heat down. Cover and gently simmer for 4 mins. Then turn the heat off and leave for 4 mins. (If you want the meat cooked more than medium-rare, cook it for 2-3 extra minutes.)
  • To serve, place the beef on individual plates and arrange vegies around. Then place 2-3 tbsp of the poaching liquid into the sauce, mix well and spoon over the beef. Garnish with parsley.


  • 12-16 baby onions, peeled
  • 12-16 baby carrots, peeled (with some green left on)
  • olive oil spray
  • freshly ground salt & pepper
  • 4 cups+ beef stock, salt reduced
  • 2 tbsp tomato-based pasta sauce
  • 1 heaped tbsp mustard
  • 4 x 160 gm fillet steaks, trimmed of all fat & sinew
  • 1 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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