Garlic Beef Rump & Roast Veggie Toss
with Italian Truffle Mayo
- Eggs
In four simple steps, whip up an easy garlic beef dish that is an all-time classic. To keep the carbs in check, we've added a bountiful roast veggie toss that nips cravings in the bud. We've also added our favourite truffle mayo to take this one up a notch.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
300 g
Beef Rump
1 sachet
Garlic & Herb Seasoning
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
1 sachet
Nan's Special Seasoning
2
Potato
1 packet
Spinach & Rocket Mix
1
Zucchini
1
Pumpkin
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season, then add beef rump, turning to coat. Little cooks: Help toss the beef in the seasoning!
• Place peeled & chopped pumpkin, potato and zucchini on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool. • When roast veggies have cooled a little, add baby spinach leaves and a drizzle of vinegar to oven tray and gently toss to combine. Little cooks: Take charge by adding the spinach and vinegar to the veggies and tossing to combine!!
• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• To the tray with roast veggies, add spinach and rocket mix and balsamic vinaigrette dressing, and toss to combine. • Slice beef. • Divide roast veggie toss and garlicky beef between plates. • Serve with Italian truffle mayonnaise. Enjoy!
