Balsamic-Glazed Beef Rump

Name: Balsamic-Glazed Beef Rump with Cheesy Orange & Green Bean Salad
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; pepper; balsamic vinegar; brown sugar; white wine vinegar; 1 green beans; 1 Radish; 1 Orange; 1 Beef Rump; 1 Dijon Mustard; 1 Mixed Salad Leaves; 1 Grated Parmesan Cheese

with Cheesy Orange & Green Bean Salad

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Elevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun—sure to impress your taste buds!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

green beans

Radish

Orange

Beef Rump

Dijon Mustard

Mixed Salad Leaves

Grated Parmesan Cheese

Not included in your delivery

olive oil

pepper

balsamic vinegar

brown sugar

white wine vinegar

Nutrition Values

Energy (kJ)1674 kJ

Calories400 kcal

Fat18.3 g

of which saturates8.3 g

Carbohydrate15.7 g

of which sugars14.8 g

Dietary Fibre5.4 g

Protein40.6 g

Sodium348 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Trim green beans, and cut into thirds. Thinly slice radish. Peel and thinly slice orange into wedges. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and cracked black pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil. • Add mixed salad leaves, green beans, radish and orange, and toss to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil. • Add mixed salad leaves, green beans, radish and orange. Sprinkle with grated Parmesan cheese and toss to combine.

• Slice beef. • Divide balsamic glazed beef rump and orange and green bean salad between plates. Enjoy