Double Seared Beef Rump & Green Bean Salad

Name: Double Seared Beef Rump & Green Bean Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Green beans; 600 g Beef Rump; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves

with Parmesan & Dijon Mustard

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Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp green bean salad, punchy Dijon mustard and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.

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

Tags:

Calorie Smart

•Under 40g carbs

•Under 30g carbs

Allergens:

Milk

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

600 g

Beef Rump

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

Nutrition Values

Calories477 kcal

Energy (kJ)1990 kJ

Fat19.1 g

of which saturates10.3 g

Carbohydrate3.9 g

of which sugars3.4 g

Dietary Fibre2.8 g

Protein70.7 g

Cholesterol110 mg

Sodium396 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

•Large Non-Stick Pan

Cooking Steps

PDF

• Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, in batches turning, for 4-5 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, to the bowl with green beans, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

• Thinly slice steak. • Divide seared beef rump and balsamic green bean salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!