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!
