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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby spinach leaves

1 packet

beef rump

1

beetroot

1

carrot

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 clove

garlic

1

potato

1

red onion

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

20 g

butter

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

While the veggies are roasting, finely chop the garlic.

4

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.

5

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

6

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