Middle Eastern Spiced Beef Rump

Name: Middle Eastern Spiced Beef Rump with Rocket & Tomato Couscous Salad
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 clove garlic; 1 tomato; 40 g butter; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 packet Beef Rump; 1 sachet dukkah; 1 packet rocket leaves; drizzle white wine vinegar; 1 packet Garlic Sauce; 1 packet Fetta Cubes

with Rocket & Tomato Couscous Salad

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We're in our light and bright era, so only a salad will do. We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender beef rump. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper.

Allergens:

Milk

•Gluten

•Wheat

•Sesame

•Almond

•Eggs

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

1 clove

garlic

tomato

1 sachet

vegetable stock powder

1 packet

couscous

1 packet

Beef Rump

1 sachet

dukkah

1 packet

rocket leaves

1 packet

Garlic Sauce

1 packet

Fetta Cubes

Not included in your delivery

olive oil

40 g

butter

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3209 kJ

Calories767 kcal

Fat44.8 g

of which saturates18 g

Carbohydrate44.1 g

of which sugars7.9 g

Dietary Fibre5.7 g

Protein45.8 g

Sodium1213 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• See ‘Top Steak Tips!’ (below left). • Grate carrot. Finely chop garlic. Roughly chop tomato. • In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook, stirring until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

• 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 minute of cook time, reduce heat to medium, then add dukkah and remaining butter and turn to coat, 1-2 minutes. Transfer to a plate to rest.

• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of white wine vinegar. Season to taste.

TIP: Finish the couscous in the saucepan to save on washing up!

• Slice beef rump. • Divide rocket and carrot couscous salad and Middle Eastern spiced beef rump between plates. • Spoon remaining dukkah from pan over beef. • Drizzle over garlic sauce and crumble over fetta cubes to serve. Enjoy!