Double Seared Beef Rump & Garlic Butter
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Double Seared Beef Rump & Garlic Butter

Double Seared Beef Rump & Garlic Butter

with Roast Veggie Toss & Creamy Pesto

Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of 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 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
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

potato

1

carrot

1

tomato

1 sachet

Aussie spice blend

2 packet

beef rump

1 packet

garlic paste

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

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

Not included in your delivery

olive oil

20 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2700 kJ
Fat33.7 g
of which saturates10.1 g
Carbohydrate18.9 g
of which sugars7.5 g
Dietary Fibre5.3 g
Protein65.9 g
Sodium785 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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 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

• See 'Top Steak Tips! (below). Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Season with salt and pepper. Transfer to a plate to rest for 5 minutes.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

3
3

• Add baby spinach leaves and a drizzle of white wine vinegar to the tray with the roasted veggies. • Toss to combine. Season to taste.

4
4

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