Seared 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 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.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Balsamic Vinaigrette Dressing
1
Capsicum
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
1
Potato
300 g
Beef Rump
1 packet
Rosemary
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Pick rosemary leaves.
• Cut potato and carrot into bite-sized chunks.
• Roughly chop capsicum.
• Place veggies and rosemary 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: Run your fingers down the rosemary stalk to remove the leaves easily.
• Meanwhile, season beefrump 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, turning, 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. Transfer to a plate to rest.
• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the
roasted veggies.
• Toss to combine. Season to taste.
• Slice seared beef.
• Divide roast veggie toss between plates. Top with butter beef rump.
• Crumble over fetta cubes to serve. Enjoy!
