Lemon Pepper Beef Rump
with Roast Veggie Toss & Dill-Parsley Mayo- Eggs
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Dive into some perfectly spiced beef rump for your next dinner winner! In this one, our lemon pepper seasoning complements the rump to perfection and when paired with a simple but tasty bed of veggies, you have everything you could want in a meal and more! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Sweet Potato
1
Beetroot
1
Carrot
1
Brown Onion
1 packet
Beef Rump
1 sachet
Lemon Pepper Seasoning
1 packet
Baby Spinach Leaves
1 packet
Mustard Cider Dressing
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond, Milk, Peanuts, Sesame, Soy, May contain traces of allergens, Brazil nut, Traces of Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, beetroot and carrot into small chunks. Slice brown onion into wedges. Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. 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.
• When veggies have 5 minutes remaining, in a medium bowl, combine beef rump, lemon pepper seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• To the tray with the roasted veggies, add baby spinach leaves and mustard cider dressing. Gently toss to combine. Season to taste.
• Divide roast veggie toss between bowls. Top with lemon pepper beef. • Drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds to serve. Enjoy!
