Beef Fillet Traybake


I love a one-tray dinner – mainly because I love cooking, but I don’t love cleaning up. I usually prepare the marinade the night before so the flavours can really soak in while I’m at work. If you like this marinade, double or triple it next time for future meals. And use up whatever veggies you have in the crisper drawer – the real key here is that delicious sauce.

Beef Fillet Traybake

Serves: 4
Prep: 50 mins.



  • 1 x 650 g beef fillet, sliced into thin strips
  • 1 red onion, sliced
  • 1 large sweet potato, quartered and cut into thin wedges
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 red capsicums, seeded and cut into strips
  • 1 bunch asparagus, trimmed and chopped
  • 1 zucchini, cut into bite-sized pieces
  • 1 teaspoon freshly ground black pepper


  • 1/2 cup balsamic vinegar
  • 4 garlic cloves, finely chopped
  • 1 teaspoon chopped rosemary leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dijon mustard
  • 1/2 cup extra virgin olive oil


  1. To make the marinade, blend the vinegar, garlic, rosemary, salt, pepper and mustard until combined.
  2. Slowly drizzle in the olive oil and whisk until emulsified.
  3. Divide the mixture in half and set aside.
  4. Place the beef strips in a bowl and pour over half the marinade. Turn to coat and set aside. (If you are marinating the beef for a few hours or overnight,cover the bowl with plastic film and place in the fridge.)
  5. Preheat the oven to 200°C (180°C fan-forced). Oil a large roasting tin and place in the oven to preheat.
  6. Coat the onion and sweet potato with 1 teaspoon olive oil and season with 1/2 teaspoon salt. Roast in the preheated tin for 10 minutes.
  7. Coat the capsicum, asparagus and zucchini with the remaining oil and season with pepper and the remaining salt. Add to the tin and roast for a further 10–15 minutes or until all the vegetables are cooked.
  8. Preheat the oven grill to hot.
  9. Move the vegetables to the outer edges of the tin (making sure there is still space between them so they become crisp and caramelised; it’s better to use two tins if you don’t have one tin large enough).
  10. Arrange the marinated beef in a single layer in the centre and place
    under the grill for 5 minutes, then turn the beef and vegetables over and grill for a further 3 minutes.
  11. Allow the beef to rest for 5 minutes, then serve with the vegetables and the remaining marinade on the side.
Taken From Eat Drink & Shrink Book 
Nutty Chicken Schnitz
Fri-yay Tacos With Zucchini Tortillas


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