Beef Rump & Horseradish Sauce
with Balsamic Kale, Zucchini & Green Beans
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Keep things simple yet delicious tonight, with tender beef rump seared to perfection! Serve it up alongside balsamic kale, zucchini and green beans and add the finishing touch by serving it with a helping of horseradish sauce.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Garlic
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
1
Kale
300 g
Beef Rump
1
Zucchini
1 packet
Trimmed Green Beans
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Season beef rump generously with salt and pepper on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
HAVE A BBQ? • When BBQ is hot, grill beef rump steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes.
• While beef is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.
• While beef is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season to taste.
• Slice beef. • Divide beef steak, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!
