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Italian Beef

Italian Beef

with Tuscan Roast Veg & Ciabatta Croutons

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One of the many reasons to love cooking is that it can transport you. Even if you haven't got a holiday coming up, this dish of tender sliced beef strips draped over Tuscan style roast veggies and crunchy ciabatta bread croutons won't fail to conjure up visions of an Italian farmhouse in pastoral fields. Buon Appetito!

Preparation Time
35 minutes
Cooking difficulty
Level 1
serving 4 people
serving 4 people

1 clove


2 unit

sweet potato

2 unit


1 unit

red onion

1 bunch


1 packet

beef rump

1 sachet

Italian herbs

1 unit

bake-at-home ciabatta

(ContainsGluten,Soya,Traces of Egg,Traces of Milk,Traces of Sesame,May contain traces of allergens)

1 bag

baby spinach leaves

1 tub

bearnaise sauce


Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2220 kJ
Fat27.5 g
of which saturates6 g
Carbohydrate33.9 g
of which sugars10.8 g
Protein34.4 g
Sodium604 mg
Baking Paper
Baking Tray
Chopping board
Garlic Press
Medium Bowl
Aluminum Foil
Large Non-Stick Pan
Medium Non-Stick Pan
Large Bowl

Preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Cut the sweet potato into 2 cm chunks. Cut the zucchini into 2 cm chunks. Cut the red onion into 2 cm wedges. TIP: Cut the veg to the correct size so they cook in the allocated time. Pick the thyme leaves. Spread the garlic, sweet potato, zucchini, onion and thyme over two oven trays lined with baking paper. Drizzle with olive oil and season with salt (see ingredients list) and a pinch of pepper. Toss to coat and roast for 25-30 minutes or until tender.


While the veggies are roasting, combine the beef rump and Italian herbs in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.


In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate and cover loosely with foil. Let rest for 5-6 minutes. Thinly slice the steak just before serving.


While the steak is resting, cut the bake-at-home ciabatta into 1 cm cubes. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the ciabatta to the pan and cook, stirring regularly, for 5-6 minutes, or until golden.


In a large bowl, combine the roasted veggies and baby spinach leaves. Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper. Add the croutons to the bowl just before serving.


Divide the Tuscan roast vegetables between plates and top with the Italian beef. Serve the adult's portions with the béarnaise sauce.

TIP: For kids, follow our serving suggestion in the main photo!