Double Pan-Seared Beef Rump
with Rosemary Roast Veggie Toss & Fetta
- Milk
Simple and sensational – they’re the buzzwords for tonight’s dinner. A tender cut of beef rump with golden roasted veggies and crumbly fetta combine to make a special meal that’ll have you buzzing, too!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Balsamic Vinaigrette Dressing
1
Capsicum
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk)
2
Potato
600 g
Beef Rump
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See 'Top Steak Tips! (below left). • Preheat oven to 240°C/220°C fan-forced. • Pick rosemary leaves. Cut potato and carrot into bite-sized chunks. • Place veggies and rosemary 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.
• 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, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest.
• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.
• Slice seared beef. • Divide roast veggie toss between plates. Top with beef rump. • Crumble over fetta cubes to serve. Enjoy!
