Beef Rump & Kumara Fries
with Apple Salad & Beetroot RelishA tender beef rump dinner, yes it can be done. So sit back and enjoy as a sweet beetroot relish on the side gives us a match we never knew we needed. It’s perfect for dipping the fries in too! *This recipe is under 650kcal per serving.* *We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
Kumara
2
carrot
1
apple
1 packet
Beef Rump
1 packet
Mixed Salad Leaves
1 packet
Beetroot Relish
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel kumara and cut into fries. • Place 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 carrot into ribbons. • Thinly slice apple into wedges.
• When the fries have 10 minutes remaining, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season with salt and pepper. • Heat a large frying pan over 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.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine carrot, apple, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice beef rump. • Divide kumara fries, beef rump and apple salad between plates. • Serve with beetroot relish. Enjoy!
