Seared Beef Rump & Mumbai Coconut Sauce
with Roast Veggie MedleyIt's beef rump, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent beef to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
Ingredients
1
sweet potato
1
beetroot
1 bag
Peeled & Chopped Pumpkin
1 clove
garlic
1 packet
beef rump
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Finely chop garlic. • Place peeled & chopped pumpkin, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place beefrump between two sheets of baking paper (if your rump is more than 3 cm thick, cut in half horizontally before pounding for a shorter cook time). 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 beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • To tray with veggies, add baby spinach leaves with a drizzle of white wine vinegar. Toss to coat and season to taste.
• Slice beef. • Divide roast veggie medley and seared beef rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!
