Festive Double Beef & Jolly Jewelled Cranberry Salad
with Roasted Potatoes & Honey Mustard Sauce
Get ready for the main event! This festive feast of beef rump is the perfect centrepiece for your holiday table. Paired with a vibrant, jewelled salad for a burst of colour and freshnes, and served alongside crispy, golden potatoes. Served with a tangy honey mustard sauce, it’s a show-stopping meal that captures the true spirit of Christmas indulgence.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Honey Mustard Sauce
(Contains: Milk; May be present: Soy.)
1 packet
Mixed Salad Leaves
2
Potato
600 g
Beef Rump
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, slice tomato into thin wedges.
• Season beef rump with salt and pepper.
• 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 (Cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• While the beef is resting, in a medium bowl, combine mixed salad leaves, dried cranberries and tomato.
• Add balsamic vinaigrette dressing and toss to coat. Season to taste.
• In a small heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds.
• Thinly slice beef. • Divide roasted roast potatoes, beef rump and jewelled cranberry salad between plates. Serve with honey mustard sauce. Garnish salad with flaked amonds. Enjoy!
