Beef Rump & Mustard Onion Sauce
with Pre-Prepped Fries & Nutty Broccoli Salad
- Sulphites
- Almond
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
This next-level sauce is sure to impress at dinnertime. Sweet caramelised onion chutney and Dijon mustard come together beautifully over beef rump - it’s no wonder our mouths are already watering! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
(Contains: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens, Sulphites; )
300 g
Beef Rump
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Broccoli
2 packet
Potato
1 packet
Dijon Mustard
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then 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.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 4-5 minutes each side (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.
• Meanwhile, cut broccoli into small florets. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • To a small microwave-safe bowl, combine Dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through.
• Slice beef. • Add mixed salad leaves into a large bowl, along with broccoli, roasted almonds and balsamic & olive oil dressing. Season and toss to combine. • Divide beef, potato wedges and nutty broccoli salad between plates. • Top beef with sweet mustard onion sauce. Enjoy!
