Pan-Seared Butter Beef Rump
with Rosemary Roast Veggie Toss & Fetta
- 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!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Balsamic Vinaigrette Dressing
1
Capsicum
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk)
2
Potato
300 g
Beef Rump
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Pick rosemary leaves (see ingredients).
• 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 beef rump 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, for 3-4 minutes each side for medium-rare, or until
cooked to your liking.
• In the last 1-2 minutes, add 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 with salt and pepper.
• Slice seared beef.
• Divide rosemary roast veggie toss between plates.
• Top with butter beef rump.
• Crumble over fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The fetta added a bold, salty contrast that worked well with the sweet, crunchy roasted veggies.
- Suggestions: Watch the steak closely — one reviewer noted they overcooked theirs, so keep an eye on timing for best results.
- Portions: Several reviewers felt the beef portion was quite small, particularly for four servings after cooking shrinkage.
