Beef roast with quince glaze, parsnips and carrots

This balanced meal features lean beef and healthy root vegies in a wine-enriched glaze flavoured with mustard and quince.

• Olive oil spray
• 700g-piece beef scotch fillet
• 4 (about 600g) parsnips, peeled, quartered lengthways
• 1 bunch baby (Dutch) carrots, ends trimmed, peeled
• 100g quince paste
• 125ml (1/2 cup) Campbell's Real Stock Beef Salt Reduced
• 60ml (1/4 cup) red wine
• 1 tablespoon wholegrain mustard
• Steamed broccolini, to serve

Energy 1625kJ	Fat saturated 3.50g
Fat Total 9.00g	Carbohydrate sugars g
Carbohydrate Total 32.00g	Dietary Fibre 5.50g
Protein 44.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Heat a large frying pan over high heat. Lightly spray with olive oil spray. Add the beef and cook for 1-2 minutes each side or until browned. Transfer to a roasting pan.

2. Step 2

   Arrange the parsnips around the beef. Spray with olive oil spray and season with pepper. Roast in oven for 15 minutes.

3. Step 3

   Add the carrots to the pan and roast in oven, turning the vegetables once during cooking, for a further 25 minutes.

4. Step 4

   Meanwhile, whisk together the quince paste, stock, wine and mustard in a saucepan over medium heat until smooth. Bring to a simmer. Cook for 3 minutes or until sauce thickens.

5. Step 5

   Brush the beef with 2 tablespoons of the quince paste mixture. Roast for a further 10 minutes for medium or until the beef is cooked to your liking and vegetables are tender.

6. Step 6

   Cover the beef loosely with foil. Set aside for 10 minutes to rest. Reheat the remaining quince paste mixture. Thinly slice the beef across the grain. Divide the beef and vegetables among serving plates. Pour the quince glaze over the beef and serve with steamed broccolini.