Double Balsamic-Glazed Beef Rump

Name: Double Balsamic-Glazed Beef Rump with Orange & Green Bean Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Mixed Salad Leaves; 600 g Beef Rump; 1 Orange; 1 packet Dijon Mustard; 1 Radish; 1 Baby Broccoli

with Orange & Green Bean Salad

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Elevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun—sure to impress your taste buds!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

600 g

Beef Rump

Orange

1 packet

Dijon Mustard

Radish

Baby Broccoli

Nutrition Values

Calories485 kcal

Energy (kJ)2030 kJ

Fat15.8 g

of which saturates8 g

Carbohydrate14.3 g

of which sugars13.3 g

Dietary Fibre6.3 g

Protein69.2 g

Cholesterol110 mg

Sodium298 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.

Cooking Steps

• Trim and halve pea pods lengthways. 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 high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• 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 pea pod salad between plates. Enjoy