Baked Spiced Beef
with Fries, Garden Fetta Salad & Tartare Sauce
If you're looking to keep the carbs in check, whip up this quick and easy, 4-step recipe, that you'll have plated up in no time. Aussie-spiced beef will become your new favourite combo and paired with golden fries and a tartare-laced garden salad, here you have your new go-to dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Aussie spice blend
Not included in your delivery
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.
TIP: Start by partially cooking fries in the microwave for a quicker overall cook time!
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut it in half horizontally before pounding for a shorter cook time!). • In a large bowl, combine beef, Aussie spice blend and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and drizzle over the honey.
• Meanwhile, roughly chop tomato. Grate carrot. • In a second large bowl, combine a drizzle of olive oil and the vinegar. Add carrot, tomato, rocket leaves and crumbled fetta cubes. Toss to combine and season to taste.
• Slice beef. • Divide baked spiced beef, fries and garden fetta salad between plates. • Top with a dollop of tartare sauce to serve. Enjoy!