Premium Beef Rump & Béarnaise Sauce

Name: Premium Beef Rump & Béarnaise Sauce with Pear Salad & Garlic-Almond Crumb
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 1 beetroot; 1 sachet garlic & herb seasoning; 1 packet beef rump; 3 clove garlic; 1 packet roasted almonds; 1 bag parsley; 1 pear; 1 bag salad leaves; 1 drizzle balsamic glaze; 1 packet béarnaise sauce; 1 packet Parmesan cheese

with Pear Salad & Garlic-Almond Crumb

Get up to $200 off!

Don your apron and whip up this this gourmet recipe that's simpler than it sounds. With a top-notch beef rump, creamy béarnaise and a sweet and peppery salad, this is more than just a meal; it's a fine dining experience.

Allergens:

Almond

•Schwefeldioxide und Sulfite

•Egg

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

beetroot

1 sachet

garlic & herb seasoning

1 packet

beef rump

3 clove

garlic

1 packet

roasted almonds

1 bag

parsley

pear

1 bag

salad leaves

1 drizzle

balsamic glaze

1 packet

béarnaise sauce

1 packet

Parmesan cheese

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2905 kJ

Fat34.5 g

of which saturates7.3 g

Carbohydrate47.7 g

of which sugars24.6 g

Protein46.6 g

Sodium710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 25-30 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 rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Meanwhile, finely chop garlic. Roughly chop roasted almonds and parsley.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook garlic, stirring, until fragrant, 1-2 minutes. • Transfer to a small bowl. Stir in parsley and almonds. Season to taste.

• While beef is resting, thinly slice pear into wedges. • In a large bowl, combine pear, salad leaves, shaved Parmesan cheese and a drizzle of balsamic glaze and olive oil. Season to taste.

• Slice beef rump. • Divide beef, roast veggies and pear salad between plates. Spoon any resting juices over the sirloin. • Top with garlic-almond crumb and a dollop of béarnaise sauce to serve. Enjoy!