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Double Beef Rump & Roast Veggie Medley

Double Beef Rump & Roast Veggie Medley

with Mustard Mayo Sauce

4.5(818)

Recipe Development TeamUpdated on March 31, 2026

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Get up to $230 off

Calories

:

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Protein

:

68.5g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Eggs
Milk
May contain traces of allergens

From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

carrot

2

sweet potato

1

beetroot

2 packet

beef rump

1 bag

baby spinach leaves

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2786 kJ

Fat23.7 g

of which saturates4.6 g

Carbohydrate44.3 g

of which sugars26.4 g

Protein68.5 g

Sodium525 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into rounds. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.

2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

4

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef in batches, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: The steak will keep cooking as it rests.

5

• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray. • Gently toss to combine.

6

• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!

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