Chilli Butter Beef Rump & Garden Salad
with Tomato, Herby Mayonnaise & Flaked Almonds- Eggs
- Soy
- Sulphites
- Almond
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Tomato
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
300 g
Beef Rump
1
Cucumber
1 sachet
Chilli Flakes
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
baby spinach & rocket mix
1
Radish
Nutrition Values
Cooking Steps
• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Season beef rump with salt and pepper. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. • Reduce heat to medium and add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning beef to coat, until fragrant, 1-2 minutes. • Transfer to a plate to rest.
• Slice beef. • In a large bowl, combine baby spinach & rocket leaves, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste. • Divide garden salad between bowls. Top with chilli butter beef. • Drizzle over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!
