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Beef Rump & Roast Veggie Medley
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Beef Rump & Roast Veggie Medley

Beef Rump & Roast Veggie Medley

with Mustard Mayo Sauce

From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Dietitian approved
Allergens:
Egg

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

sweet potato

1

beetroot

1 packet

beef rump

1 bag

baby spinach leaves

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2111 kJ
Fat19.5 g
of which saturates3.1 g
Carbohydrate44.3 g
of which sugars26.4 g
Dietary Fibre12.7 g
Protein37.9 g
Sodium450 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into rounds. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.

2
2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures that it's extra tender once cooked). • Season with salt and pepper.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

4
4

• 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.

TIP: The steak will keep cooking as it rests.

5
5

• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray. • Gently toss to combine.

6
6

• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!