Seared Beef & Garlic Butter
with Roast Veggies & Creamy Pesto Dressing
- Milk
- Eggs
- Walnut
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
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.*
Ingredients
1 bag
baby spinach leaves
1 packet
beef rump
1
beetroot
1
carrot
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 clove
garlic
1
potato
1
red onion
1 sachet
Aussie spice blend
Not included in your delivery
20 g
butter
(Contains: Milk;)
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
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.
