Cherry-Glazed Beef Rump

Name: Cherry-Glazed Beef Rump with Roast Veggie Chunks & Sautéed Cabbage
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potato; 1 parsnip; 1 carrot; 2 clove garlic; 1 packet Beef Rump; 10 g butter; 1 bag Shredded Cabbage Mix; 1 tsp brown sugar; 1 tbs balsamic vinegar; 1 packet Cherry Sauce; 1 sachet barramundi

with Roast Veggie Chunks & Sautéed Cabbage

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Round out the warmer months with this spectacular steak, drizzled with a sticky-sweet cherry glaze. And for the real 'cherry' on top, we’ve added roasted veggies and glowing sauteed cabbage depth of flavour to boot!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian Approved

•Kid Friendly

Allergens:

Milk

•Fish

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

carrot

2 clove

garlic

1 packet

Beef Rump

1 bag

Shredded Cabbage Mix

1 packet

Cherry Sauce

(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy. )

1 sachet

barramundi

(Contains: Fish; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

1 tsp

brown sugar

1 tbs

balsamic vinegar

Nutrition Values

Energy (kJ)2546 kJ

Fat22.8 g

of which saturates9.1 g

Carbohydrate60.3 g

of which sugars32.7 g

Protein40.6 g

Sodium836 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato, parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.

Little cooks: Kids can help toss the veggies.

• Meanwhile, finely chop garlic. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine barbecue seasoning and a drizzle of olive oil. Add beef and turn to coat.

TIP: Pounding the beef ensures that it's extra tender once cooked. Little cooks: Kids can help by combining the seasoning and beef.

• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook shredded cabbage mix until tender, 4-5 minutes. • Add garlic, the brown sugar, balsamic vinegar and a splash of water and cook until softened, 3-4 minutes. Transfer to a plate and cover to keep warm.

• See Top Steak Tips (below) for extra info! • Wipe out the frying pan, then return to 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.

• Remove from heat, then add cherry sauce and a splash of water, turning beef to coat. Set aside to rest.

• Slice cherry-glazed steak. • Divide veggie chunks, sautéed cabbage and steak between plates. • Spoon remaining cherry glaze over steak and veggies to serve. Enjoy!