Roast Southern Beef Rump & Spiced Potatoes
with Honey-Mustard Slaw
- Wheat
- Gluten
- Soy
- May contain traces of allergens
What do you get when you pair roast beef, Tex-Mex spiced potatoes and honey-mustard slaw? Your new favourite meal, that's what! Perfectly roasted beef and potatoes teams up beautifully with a sweet and tangy slaw, all tied together with a generous drizzle of ranch dressing! Our stomachs are rumbling already! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
beef rump
2
potato
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Dijon mustard
1 packet
slaw mix
1 packet
baby spinach leaves
Not included in your delivery
olive oil
½ tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross • 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 the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• Meanwhile, cut potato into bite-sized chunks and place on a lined oven tray. • Drizzle with olive oil, sprinkle over Tex-Mex spice blend, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• While beef is resting, in a large bowl, combine the honey, Dijon mustard and a drizzle of olive oil. • Add slaw mix and baby spinach leaves. Toss to combine. Season.
• Slice beef. • Divide roast Southern beef rump, spiced potatoes and honey-mustard slaw between plates. Drizzle over ranch dressing to serve. Enjoy!
