Herby Crusted Beef & Roasted Potatoes
with Green Bean Salad & Mustard Mayo- Sesame
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Green Beans
300 g
Beef Rump
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
2
Potato
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on lined oven tray, drizzle with olive oil and a pinch of salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, a generous drizzle of oil and a pinch of salt and pepper.
Custom Recipe: If you’ve upgraded to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet until slightly flattened. Crumb beef as above. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, boil the kettle. • Trim and roughly chop green beans. • Place beans in a medium bowl and cover with bowling water. Immediately cover with plate or foil and leave for 5 minutes. • Rinse and drain beans. Return beans to the bowl and allow to cool slightly.
• When beans have cooled slightly, add mixed salad leaves, a drizzle of olive oil and of balsamic vinegar. Season to taste. • Divide herby crusted chicken, roasted potatoes and green bean salad between plates. • Serve with mustard mayo. Enjoy!
