Garlic & Herb Beef Rump

Name: Garlic & Herb Beef Rump with Roast Veggie Toss & Peppercorn Aioli
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; 1 beetroot; 1 sachet Garlic & Herb Seasoning; 1 packet Beef Rump; ½ sachet black peppercorns; 1 packet garlic aioli; 1 bag salad leaves; 1 drizzle white wine vinegar

with Roast Veggie Toss & Peppercorn Aioli

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A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are adorned in herby seasoning and topped by peppercorn aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Calorie Smart

Allergens:

Eggs

•Soy

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

carrot

beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

Beef Rump

½ sachet

black peppercorns

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 bag

salad leaves

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2468 kJ

Fat25.2 g

of which saturates5.3 g

Carbohydrate50.7 g

of which sugars24.1 g

Protein39.7 g

Sodium825 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 into wedges. Cut carrot into sticks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• See Top Steak Tips (bottom left) for extra info! Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef and turn to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over 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. Transfer to a plate to rest.

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

• While the beef is resting, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. • When the veggies are done, add salad leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.