HelloHero: Garlic-Butter Beef Rump
with Roast Veggie Toss & Fetta Cheese- Milk
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with golden roasted veggies and fetta cubes combine to make a special meal that'll have you buzzing too! *We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Potato
1
Carrot
1
tomato
1 packet
Beef Rump
1 packet
Garlic Paste
1 packet
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• See 'Top Steak Tips! (below left). • 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 salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Season to taste. Transfer to a plate to rest.
• To the tray with the roasted veggies, add baby spinach leaves and balsamic vinaigrette dressing. • Toss to combine. Season to taste.
• Slice beef rump. • Divide roast veggie toss between bowls. Top with garlic-butter beef rump. • Crumble over fetta cubes to serve. Enjoy!
