Tender Beef Tagliata & Basil Pesto Spread
with Parmesan Confetti & RocketCalories
:
629 kcalProtein
:
69.6g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Milk
- Cashew
Bring some sparkle to your silly season platter! We’ve taken the Italian fave beef tagliata and leveled things up by spooning over some basil pesto. These steak slices make the perfect Christmas share-style food packed with major flavour and are so easy to enjoy while you're by the BBQ or caroling around the table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
