Garlic & Herb Beef Rump

Garlic & Herb Beef Rump

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!

Tags:Quick Prep

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 sachet

garlic & herb seasoning

1 packet

beef rump

½ sachet

black peppercorns

1 packet

garlic aioli


1 bag

baby spinach leaves

Not included in your delivery


olive oil

20 g



1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2905 kJ
Fat36.5 g
of which saturates12.7 g
Carbohydrate49 g
of which sugars17.6 g
Protein41.4 g
Sodium868 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into wedges. 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, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt in a medium bowl. Add beef rump and turn to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil and the butter. When oil is hot, cook beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.


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


• Slice garlic and herb beef rump. • Divide beef and roast veggie toss between plates. • Serve with peppercorn aioli.