Festive Double Beef & Jolly Jewelled Cranberry Salad
with Roasted Potatoes & Honey Mustard Sauce
- Almond
- Milk
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
Celebrate Christmas in style with a festive feast of seared beef rump, paired with a jewelled salad bursting with colour and flavour. Served alongside golden potatoes and drizzled with honey mustard sauce, it’s a winner festive dinner!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Dried Cranberries
(Contains: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew, May contain traces of allergens;)
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Honey Mustard Sauce
(Contains: Milk, Soy, May contain traces of allergens;)
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)
Utensils
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the festive cranberry salad, which added a delightful spark to the meal.
- Ease of prep: Some found this an easy and delicious meal to prepare, with good cooking instructions.
- Suggestions: Consider adding roasted pumpkin to enhance the dish's flavour and heartiness.
- Portions: Several customers found the serving size small; adding extra potatoes or vegetables can stretch the meal.
- Beef quality: Opinions varied on the beef; some found it tender, while others noted it was chewy or unevenly cut.
