Garlic & Herb Beef Rump
with Roast Veggie Toss & Peppercorn Aioli
- Eggs
- Soy
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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
carrot
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
Beef Rump
½ sachet
black peppercorns
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
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 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.
• Meanwhile, 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 pepper. • 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 baby spinach leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.
• Slice garlic and herb beef. Divide beef and roast veggie toss between plates. • Serve with peppercorn aioli. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic and herb seasoning and peppercorn aioli are highlights for many reviewers, with the roasted vegetable toss — including beetroot — drawing consistent praise.
- Ease of prep: The recipe is straightforward to follow, though some reviewers noted that pounding the beef with a rolling pin and crushing whole peppercorns can be tricky without a mortar and pestle; consider using pre-ground black pepper in the aioli if whole peppercorns are hard to crush.
- Suggestions: Sear the beef in a hot frying pan, then finish in the oven if you prefer more even cooking; some reviewers also enjoyed tossing the roast vegetables in the aioli before serving, which the whole family appreciated.
- Next-day meals: Leftover beef works well in sandwiches the next day, and one reviewer successfully added leftover roast vegetables to a risotto.
- Portions: A few reviewers felt the meat portion was on the smaller side, particularly for larger appetites, and suggest requesting extra meat where possible.
