Chutney-Glazed Beef Rump
with Paprika Wedges & Garden Salad
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Get ready for a flavour-packed vegetarian victory with these hearty, pan-seared patties. A sticky-sweet, tangy coating glazes every bite to perfection, contrasting beautifully with the smokey heat of crisp potato wedges and a refreshing, vibrant side toss. It’s a colourful, comforting dinner that proves you don’t need meat to make a masterpiece.
Ingredients
2
Potato
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
300 g
Beef Rump
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1
Gourmet Leaf Mix
1
Snacking Tomatoes
1
Cucumber
1 packet
Onion Chutney
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, sprinkle over paprika spice blend, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide wedges between two trays.
- When wedges have 10 minutes remaining, 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. Transfer to a plate to rest.
• While beef are halve snacking tomatoes. Slice cucumber into half-moons. • In a medium bowl, combine gourmet leaf mix, snacking tomatoes, cucumber, a drizzle of vinegar and olive oil. Season.
• Sliced beef. • Divide beef, paprika wedges and garden salad between plates. •Top beef with onion chutney and serve with smokey aioli. Enjoy!
