After I blogged about Mr Moo’s birth story, I realised their were a few more recipes that some how never made it from Blogger to WordPress when I moved across. This is a cracker of a recipe for peppered beef and roast veggies that I cooked up whilst I was pregnant with Mr Moo and craving steak {well, I was craving a rare steak and a nice glass of red, but I settled for this instead}.
What’s interesting, is that I was craving steak and I was low in iron. I was actually taking an extra iron supplement at the time as well as adaptogens. When I was pregnant with the Little Dude, I can’t remember craving steak and I never had an issue with my iron levels. This time around steak does jump off the menu when I am eating out – but I don’t have an issue with my iron levels/
I think it is interesting how pregnancies can be so similar and so different.
People are often asking me if I think this pregnancy is ‘different’, they ask because they wonder if I think I am having a girl. This pregnancy is a much of a muchness to my first two pregnancies. Does that mean that I am having a boy? Who knows, we will just have to wait and see – not too long to go now.
PEPPERED BEEF AND ROAST VEGGIES
500 grams of eye fillet
3 parsnips (peeled and quartered)
3 medium potatoes (cut into slices)
1 bunch of baby carrots (washed and tops removed)
1 handful of button mushrooms* (washed)
10 eschallots (French Shallots or tiny brown onions)
1 tablespoon of Fennel seeds
1 bunch of thyme
1 small tub of natural yoghurt
2 teaspoons of horseradish
Olive oil
Salt and pepper
Season a baking dish with olive oil, salt and pepper. Heat the baking dish to a high heat on your stove top, before adding the beef and covering with fennel seeds and thyme. Brown the beef on all side before adding the veggies around the sides of the pan. Add a little extra olive oil, salt and pepper to the veggies before placing in a 180 degree fan force oven for approximately 20 minutes.
Remove from the oven, toss the veggies around and then cook for a further 10 minutes. Whilst the veggies are finishing – add the horseradish to the natural yoghurt and then season with salt and pepper.
Remove the beef from the pan and allow to stand for 10 minutes before carving.
*You can choose to add more mushrooms if the people you are cooking for enjoy mushrooms – seeing as I was the only one eating them, I decided to cook enough for me. The rest of the veggies and meat is enough to serve 4 people.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
