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HelloHero: Double Garlic-Butter Beef Rump

HelloHero: Double Garlic-Butter Beef Rump

HelloHero: Double Garlic-Butter Beef Rump

with Roast Veggie Toss & Fetta Cheese

Get up to $200 off!

Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with golden roasted veggies and crumbly fetta combine to make a special meal that'll have you buzzing too!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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!

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

tomato

2 packet

Beef Rump

1 packet

Garlic Paste

1 packet

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

Not included in your delivery

olive oil

20 g

butter

Nutritional Values

Energy (kJ)2429 kJ

Calories580 kcal

Fat25.6 g

of which saturates11.2 g

Carbohydrate16.9 g

of which sugars7.3 g

Dietary Fibre4.8 g

Protein69.8 g

Sodium855 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Halve baby capsicum. • 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.

2

• See 'Top Steak Tips! (below). Meanwhile, season beef rump 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 5-9 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: Cook in batches if your pan is getting crowded.

3

• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.

4

• Slice seared beef rump. • Divide roast veggie toss between plates. Top with beef. • Crumble over fetta cubes to serve. Enjoy!

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