Baked Beef Rump & Cheesy Herb Crumb
with Roast Sweet Potatoes & Cranberry-Apple Salad
There is nothing better than a Christmas meal that just checks off all of the boxes. A colourful and fresh cranberry-apple salad, tick. Crunchy roast sweet potatoes cooked to perfection, tick. And the Christmas dinner centrepiece; stuffing-crumbed mustard beef, tick tick tick!
This recipe is under 650kcal per serving.
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.
Ingredients
2
sweet potato
1 packet
Dried Cranberries
(May be present: Milk, Peanut, Soy, Gluten, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
beef rump
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
½
Red Apple
1 packet
Snacking Tomatoes
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut sweet potato into bite-sized chunks. • Place sweet potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, place dried cranberries in a large heatproof bowl and cover with boiling water. Set aside. • Meanwhile, combine herb crumbing mix and Parmesan cheese in a medium bowl. Add a generous drizzle of olive oil and a pinch of salt.
• Spread half the mustard over the beef, then add beef to the crumbing mix, gently pressing so it sticks. • 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.
• Meanwhile, thinly slice apple (see ingredients) into wedges. Halve snacking tomatoes. • Drain cranberries and return to bowl. • Just before serving, add apple, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil to the cranberries. Toss to combine. Season.
• Divide mustard beef and stuffing crumb, roast sweet potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!