Garlicky Beef Rump & Nutty Dijon Salad
with Roast Potatoes & Garlic Aioli
- Eggs
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
It doesn’t take much to turn a good meal into a great one, just as you’ll see tonight thanks to the additions of Dijon mustard, herby seasoning and crunchy walnuts. Flavour, crunch and spice aplenty!
Ingredients
1
Celery
300 g
Beef Rump
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
2
Potato
1
Apple
1 packet
Walnuts
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow cool slightly.
• Meanwhile, in a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil.
• When potatoes have 10 minutes remaining, 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. Transfer to a plate to rest.
• Meanwhile, thinly slice celery and red apple.
• In a medium bowl, combine celery, apple, mixed salad leaves, horseradish sauce and a drizzle of white wine vinegar. • Toss to coat and season.
• Slice beef. • Divide roast potatoes, garlicky beef and horseradish walnut-apple salad between plates. • Top salad with walnuts. Serve with garlic aioli. • Enjoy!
