Garlic & Herb Beef Rump

Name: Garlic & Herb Beef Rump with Roast Veggie Toss & Peppercorn Aioli
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potato; 1 carrot; 1 beetroot; 1 sachet Garlic & Herb Seasoning; 20 g butter; 1 packet Beef Rump; ½ sachet black peppercorns; 1 packet garlic aioli; 1 bag baby spinach 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!

Allergens:

Milk

•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

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

/ 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

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 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.