Easy Beef Rump & Garlic Butter
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Easy Beef Rump & Garlic Butter

Easy Beef Rump & Garlic Butter

with Roast Veggie Toss & Creamy Pesto

Simple and sensational – they're the buzzwords for tonight's dinner. A tender beef rump with a creamy pesto dressing, golden roasted veggies and an aromatic garlic butter combine to make a special meal that'll have you buzzing too!

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

Tags:
Not Suitable for Coeliacs
•Naturally Gluten-Free
•Calorie Smart
•Easy Prep
•Under 40g carbs
•High Protein
Allergens:
Milk
•Egg
•Walnut

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 Time
DifficultyEasy

Ingredients

Serving amount

1

red onion

1

sweet potato

1

carrot

1

beetroot

1 clove

garlic

1 packet

beef rump

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2331 kJ
Fat28.7 g
of which saturates8.5 g
Carbohydrate33.6 g
of which sugars21 g
Dietary Fibre11.3 g
Protein37.9 g
Sodium753 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut red onion, sweet potato, carrot and beetroot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, finely chop garlic. • See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes, add garlic and the butter. Season with salt and pepper. Transfer to a plate to rest (it will keep cooking as it rests!).

3
3

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine. • Season to taste.

4
4

• Slice beef rump. • Divide roast veggie toss between plates. Drizzle with creamy pesto dressing. • Top with beef to serve. Enjoy!