[Silly Szn Platter] Tagliata Beef Rump & Rocket
with Parmesan & Basil Pesto
Allergens:
Milk
•Cashew
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Balsamic Vinaigrette Dressing
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Parmesan Cheese
(Contains: Milk;)
600 g
Beef Rump
2 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
¼ tsp
cracked black pepper
Utensils
•Large Frying Pan
Cooking Steps
1
- Season beef rump with salt.
- 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.
Have a BBQ? Preheat BBQ to a high heat. When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
2
- When the beef is cooked, transfer to a plate, season with the cracked black pepper and leave to rest for 5 minutes.
3
- While the beef is resting, in a large bowl, combine spinach & rocket mix and balsamic vinaigrette dressing. Season to taste.
4
- Thinly slice beef.
- Transfer rocket salad to a serving platter. Top with tagliata beef rump. Sprinkle over Parmesan cheese and dollop with spoonfuls of basil pesto. Enjoy!
