Beef Rump & Dijon-Onion Sauce
with Potato Fries & Garlic Green Bean Salad
Elevate your steak night with a juicy beef rump and caramelised onions flavoured with punchy mustard! Juicy, tender beef pairs perfectly with sweet and tangy caramelised onions, golden potato fries, and a crisp garlicky green bean salad. It’s a hearty, flavour-packed feast that hits all the right notes.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Potato Fries
1
Radish
1
Red Onion
1
Green beans
Garlic
1
Beef Rump
1
Dijon Mustard
(Contains Sulphites; )
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
brown sugar
butter
(Contains Milk; )
water
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish and onion (see ingredients). Trim and halve green beans. Finely chop garlic. • 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 pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and cook until tender, 3-4 minutes. • Add the garlic and cook, until fragrant, 1 minute. Season to taste and transfer to a large bowl. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add dijon mustard, the brown sugar, butter and water and mix well. Cook until dark and sticky, 3-5 minutes.
• Meanwhile, to the bowl with the green beans, add mixed salad leaves, radish and a drizzle of vinegar. Season to taste.
• Slice beef. • Divide beef rump, potato fries and garlic green bean salad between plates. • Top beef with mustard caramelised onion. Enjoy!