Tuscan Beef & Roast Vegetables

Name: Tuscan Beef & Roast Vegetables with Béarnaise Sauce
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 2 unit sweet potato; 2 unit zucchini; 1 unit red onion; 1 bunch thyme; ¼ tsp salt; 1 packet beef rump; 1 sachet Italian herbs; 1 unit Bake-At-Home Ciabatta; 1 bag baby spinach leaves; 1 tub béarnaise sauce

with Béarnaise Sauce

Up to 180$ + Free Treats / Extras for Life

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 will conjure up visions of an Italian farmhouse in pastoral fields. Buon Appetito!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 clove

garlic

2 unit

sweet potato

2 unit

zucchini

1 unit

red onion

1 bunch

thyme

1 packet

beef rump

1 sachet

Italian herbs

1 unit

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 bag

baby spinach leaves

1 tub

béarnaise sauce

(Contains: Eggs, Milk; May be present: Almond, Cashew, Walnut, Macadamia.)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

per serving

Calories2220 kcal

Fat27.5 g

of which saturates6 g

Carbohydrate33.9 g

of which sugars10.8 g

Protein34.4 g

Sodium604 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Garlic Press

•Knife

•Medium Bowl

•Aluminum Foil

•Plate

•Medium Non-Stick Pan

•Large Bowl

Cooking Steps

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

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

In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Repeat with the remaining beef rump. 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.

While the steak is resting, tear the bake-at-home ciabatta into 1cm chunks. Return the pan to a medium-high heat with a generous drizzle of olive oil. Add the ciabatta to the frying pan and cook, stirring regularly, for 6-8 minutes, or until golden and slightly crispy.

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.