HelloHero: Double Garlic-Butter Beef Rump

HelloHero: Double Garlic-Butter Beef Rump

HelloHero: Double Garlic-Butter Beef Rump

with Roast Veggie Toss & Fetta Cheese

Get up to $200 off!

Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with golden roasted veggies and fetta cubes combine to make a special meal that'll have you buzzing too!

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Potato

1

Carrot

1

tomato

2 packet

beef rump

1 packet

garlic paste

1 packet

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2510 kJ

Calories600 kcal

Fat27.8 g

of which saturates12.6 g

Carbohydrate17 g

of which sugars7.3 g

Dietary Fibre4.8 g

Protein69.8 g

Sodium837 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• See 'Top Steak Tips! (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut tomato into wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

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

2

• Meanwhile, 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 beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Season to taste. Transfer to a plate to rest.

3

• To the tray with the roasted veggies, add baby spinach leaves and balsamic vinaigrette dressing. • Toss to combine. Season to taste.

4

• Slice beef rump. • Divide roast veggie toss between bowls. Top with garlic-butter beef rump. • Crumble over fetta cubes to serve. Enjoy!

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