Seared Rump & Sprout-Dutch Carrot Toss

Name: Seared Rump & Sprout-Dutch Carrot Toss with Cherry Tomato Salad & Peppercorn Aioli
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Garlic Aioli; 1 Dutch Carrots; 1 packet Snacking Tomatoes; 300 g Beef Rump; 2 Potato; 1 sachet Garlic & Herb Seasoning; 1 Brussels Sprout

with Cherry Tomato Salad & Peppercorn Aioli

4.5

(102)

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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.

Allergens:

Eggs

The quantities provided above are averages only.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Garlic Aioli

(Contains: Eggs;)

1

Dutch Carrots

1 packet

Snacking Tomatoes

300 g

Beef Rump

2

Potato

1 sachet

Garlic & Herb Seasoning

1

Brussels Sprout

Nutritional Values

Calories495 kcal

Energy (kJ)2070 kJ

Fat22.4 g

of which saturates3.1 g

Carbohydrate31.6 g

of which sugars8.7 g

Dietary Fibre10 g

Protein40.4 g

Sodium521 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Halve Brussels sprouts. Trim green tops from Dutch carrots and scrub them clean. • 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 carrots have 20 minutes remaining, place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down and roast until tender, 15-18 minutes (Brussels sprouts may slightly char, this adds to the flavour!).

2

• 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 and turn to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. 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.

3

• While 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 second medium bowl, combine baby spinach, tomato, a drizzle of white wine vinegar and olive oil. Season.

4

• Slice seared beef rump. • Divide beef, roasted potatoes, Dutch carrots and Brussels sprouts between plates. • Serve with cherry tomato salad and peppercorn aioli. Enjoy!