Garlic-Herb Beef Rump & Brussels Sprouts
with Roast Veggie Toss & Peppercorn Aioli
A crispy stack of colourful roasted veggies and Brussels sprouts create 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 quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1 packet
Brussels sprouts
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Halve Brussels sprouts. • Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • When the veggies have 15 minutes remaining, place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down and roast until tender, 15-18 minutes.
• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • 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 crushed peppercorns. TIP: Pounding the beef ensures that it's extra tender once cooked.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When veggies have 10 minutes 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. • 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, roast veggie toss and Brussels sprouts between plates. • Serve with garlic aioli. Enjoy!
