Seared Beef Rump & Roasted Brussels Sprouts
with Dutch Carrots, Cherry Tomato Salad & Peppercorn Aioli
- Eggs
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are adorned in herby seasoning and topped by peppercorn aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 packet
beef rump
1 sachet
black peppercorns
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
baby spinach leaves
1 punnet
snacking tomatoes
1 bag
Dutch Carrots
1 bag
Brussels sprouts
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Trim green tops from Dutch carrots and scrub them clean. Halve Brussels sprouts. • Place potato and Dutch carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the potato and carrots have been cooking for 5 minutes, place Brussels sprouts, cut-side down, on a second lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat, then roast until tender, 15-18 minutes.
• See 'Top Steak Tips!' (below). Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef, then turn to coat. • When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the beef is resting, lightly crush black peppercorns with a mortar and pestle or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. • Halve snacking tomatoes. In a medium bowl, combine baby spinach, tomato, a drizzle of the white wine vinegar and olive oil. Season to taste.
• Slice beef rump. • Divide steak, roasted potato, Dutch carrots and Brussels sprouts between plates. • Serve with cherry tomato salad and peppercorn aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty mix of roasted veggies, though some found the garlic and herb seasoning better suited for vegetables than steak.
- Ease of prep: Customers appreciated this as an easy-to-follow recipe, with roasted vegetables being a particular highlight.
- Suggestions: Several suggested cooking Brussels sprouts for less time than potatoes, about 10 minutes less in the oven.
- Portions: Some felt the steak portion was too small for four people, while others praised the generous serving of vegetables.
- Vegetables: Many loved the variety, especially the Brussels sprouts, though some would prefer swapping options or additional roasted veg instead of salad.
