High-protein beef fillet strips with asparagus and sweet potato

High-protein beef fillet strips with asparagus and sweet potato: a balanced oven-and-pan recipe with tender beef, roasted sweet potato and green asparagus.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 520 kcal per serving
• Protein: 42 g
• Fat: 22 g
• Carbs: 30 g

Ingredients

• 300g beef fillet
• 1 bunch of asparagus
• 1 sweet potato
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tbsp butter
• 1 sprig of rosemary
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Peel the sweet potato, cut it into half-moons and spread on a baking tray with olive oil, salt and pepper.
2. Roast the sweet potato in the oven at 200 °C for 20–25 min until soft and golden brown. Meanwhile, wash the asparagus and trim off the woody ends.
3. Cut the beef fillet into strips and season with salt and pepper. Sear briefly over a high heat in a hot frying pan with olive oil, then cover and leave to rest.
4. Melt the butter in the same pan juices. Fry the asparagus, garlic and rosemary until the asparagus is lightly browned but still tender-crisp.
5. Return the beef fillet strips to the pan briefly so everything is hot together. Season to taste with pepper.
6. Arrange the roasted sweet potato on plates, top with the asparagus and beef fillet and serve straight away.

Good to know

When you want something hearty but not heavy, this is the plate. Warm, savoury and pleasantly straightforward in flavour.

Swaps

Beef fillet → chicken breast (a little leaner, plenty of protein too); sweet potato → squash (also contains fibre, milder in flavour); butter → ghee (only traces of lactose, can take high heat); asparagus → broccoli (more vitamin C, and it works well in the pan too).

Allergens

Contains milk (butter). Good for children if the meat is served well cooked; in pregnancy, cook the beef right through.