Seared Beef Rump & Niçoise-Style Salad
with Olives, Soft-Boiled Egg & Mustard Dressing
Calories
:
367 kcalProtein
:
41.2g proteinPreparation Time
:
25 minutesDifficulty
:
EasyUnder 30g carbs
BBQ Friendly
Allergens:
- Eggs
If you're in a rush and want a dinner whipped up without the fuss, you'll be quickly thanking pre-prepped sweet potato chunks, beef rump and ready to go honey mustard sauce. You'll get all of the flavour, without all of the work!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Dijon Mustard
1 packet
Trimmed Green Beans
1 packet
Kalamata Olives
1
Lemon
300 g
Beef Rump
1
Snacking Tomatoes
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs)
1 tsp
honey
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Boil the kettle. Trim and halve green beans.
- Half-fill a medium saucepan with boiling water. Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. Drain and cool in cold water.
- When the eggs have 5 minutes remaining, place a colander or steamer basket on top of the saucepan and add beans. Cover with a lid and steam until tender, 4-5 minutes. Remove from heat and set aside.
2
- 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.
- Remove pan from the heat, then add a generous squeeze of lemon juice.
3
- While the beef rump is cooking, slice tomato and lemon into wedges. Roughly chop kalamata olives.
- In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the honey and a drizzle of olive oil.
- Add green beans, gourmet leaf mix, tomato and olives. Toss to combine and season to taste.
4
- Slice beef.
- Peel the eggs and cut into quarters.
- Divide seared beef rump and Nicoise-style salad between plates. Top salad with the eggs.
- Serve with any remaining lemon wedges. Enjoy!
