Easy Beef Rump & Garlic Butter
with Roast Veggie Toss & Creamy Pesto
- Milk
- Eggs
- Walnut
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
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.
Ingredients
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, Eggs, 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
Utensils
Cooking Steps
• 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.
• 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!).
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine. • Season to taste.
• Slice beef rump. • Divide roast veggie toss between plates. Drizzle with creamy pesto dressing. • Top with beef to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The garlic butter, creamy pesto dressing, and Aussie spice blend were widely praised for bringing the dish together beautifully. Some found the flavour mild or the pesto-vinegar combination not to their taste, so adjust seasonings as you go.
- Ease of prep: Most found this a quick and straightforward weeknight meal, with roasted veggies needing minimal effort. Some noted the veggie roasting took longer than expected, so factor in a little extra time.
- Suggestions: Reduce the heat before adding garlic and butter to avoid burning. Several customers found the steak cooked better on the barbecue or in the air fryer, and some recommended taking the meat out of the fridge at least 30 minutes before cooking to help with tenderness. If the steak is very thin, reduce the cooking time and check early to avoid overcooking.
- Leftovers: A number of customers enjoyed this meal the next day, with the roasted veggies and sliced beef holding up well for lunch.
- Portions: Many customers felt the vegetable quantities — particularly potato and carrot — were too small for two to four people, and added extra to make the meal more substantial. Several also noted the steak portion felt light, especially for four people.
