HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Beef & Garlic Butter
Seared Beef & Garlic Butter

Seared Beef & Garlic Butter

with Roast Veggies & Creamy Pesto Dressing

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Prepare for something a little more spesh than your standard meat and three veg meal. The secret is garlic butter - a totally irresistible flavour combo to coat succulent seared beef rump. It's a low carb dish you'll find easy to love.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkTree NutsEgg

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

baby spinach leaves

1 packet

beef rump





1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 clove





red onion

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

20 g



olive oil

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2200 kJ
Fat28.7 g
of which saturates8.5 g
Carbohydrate26.4 g
of which sugars12.8 g
Dietary Fibre8.4 g
Protein36.5 g
Sodium717 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the red onion, potato and carrot into bite-sized chunks. Cut the beetroot into 1cm chunks.


Spread the onion, potato, carrot and beetroot on a lined oven tray. Add the Aussie spice blend and a drizzle of olive oil and toss to coat. Bake until tender, 20-25 minutes. Remove from the oven and set aside to cool.


While the veggies are roasting, finely chop the garlic.


Heat a large frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. In the final 1-2 minutes of cook time, add the garlic and butter. Season with salt and pepper. Transfer to a plate to rest.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.


Add the baby spinach leaves and a drizzle of white wine vinegar to the oven tray. Toss to combine. Season to taste.


Slice the seared garlic butter beef rump between plates. Serve with the roast veggies and drizzle over the creamy pesto dressing.