[GFYF] Seared Beef Rump, Prawns & Balsamic Green Bean Salad
with Parmesan & Wholegrain Mustard
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
300 g
Beef Rump
1 packet
Wholegrain Mustard
1 packet
Parmesan Cheese
(Contains: Milk;)
2 packet
Green Beans
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Rocket
Cooking Steps
• Trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.
• Season beef rump with salt and pepper. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season to taste.
• While the beef is resting, to the bowl with green beans, add rocket and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Thinly slice steak. • Divide seared beef rump, prawns and balsamic green bean salad between plates. • Garnish salad with Parmesan. Serve steak with wholegrain mustard. Enjoy!
