Double Balsamic-Glazed Beef Rump
with Orange & Green Bean Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
600 g
Beef Rump
1
Orange
1 packet
Dijon Mustard
1
Radish
1 packet
Green beans
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. Thinly slice radish. Peel and thinly slice orange into wedges. • 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 cracked black pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and set aside to cool.
- Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 2 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add the balsamic vinegar, brown sugar and a splash of water and turn to coat.
- Transfer to a plate to rest.
• Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil. • Add mixed salad leaves, pea pods, radish and orange, and toss to combine.
• Slice beef. • Divide balsamic glazed beef rump and orange and green bean salad between plates. Enjoy
