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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
