Seared Rump & Sprout-Dutch Carrot Toss
with 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
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
Utensils
Cooking Steps
• 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!).
• 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.
• 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.
• Slice seared beef rump. • Divide beef, roasted potatoes, Dutch carrots and Brussels sprouts between plates. • Serve with cherry tomato salad and peppercorn aioli. Enjoy!
