Honey-Mustard Beef Rump
with Roast Pumpkin, Beetroot & Fetta
- Milk
Sweet meets sharp in this satisfying weeknight winner. Juicy beef rump are glazed in a homemade sticky honey-mustard sauce that caramelises beautifully in the pan, delivering bold flavour with minimal effort. Served alongside a vibrant salad of earthy beetroot, sweet roasted pumpkin, juicy tomato, peppery spinach and rocket and creamy crumbled fetta — it’s the kind of colourful, wholesome plate that looks as good as it tastes.
Ingredients
1
Beetroot
1 packet
Fetta Cubes
(Contains: Milk)
2
Garlic
300 g
Beef Rump
1 packet
Peeled & Chopped Pumpkin
1 packet
Spinach & Rocket Mix
1
Tomato
1 packet
Wholegrain Mustard
Not included in your delivery
1 drizzle
olive oil
1.5 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop beetroot into small chunks. • Place beetroot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season 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. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Meanwhile, combine garlic paste, the honey, the water and wholegrain mustard (see ingredients) in a small bowl. Season, then set aside. Little cooks: Take the lead by combining the ingredients for the glaze!
• When the veggies have 15 minutes remaining, season beef steaks. • In a large frying pan, heat a drizzle of olive oil over over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add honey-mustard glaze. Cook, turning beef to coat, until bubbling, 1 minute. Transfer to a plate. Cover with foil, then set aside to rest for 5 minutes • While the beef is resting, slice tomato into wedges. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and spinach & rocket mix. Toss to coat.
• Slice honey-mustard beef steaks. Divide beef, roast pumpkin and beetroot and salad between plates. • Crumble fetta cubes over roast veggies. Drizzle any remaining glaze from pan over beef to serve. Enjoy! Little cooks: Add the finishing touch by crumbling the fetta on top!
