Garlic-Herb Beef Rump & Brussels Sprouts

Name: Garlic-Herb Beef Rump & Brussels Sprouts 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; 1 packet Beef Rump; ½ sachet black peppercorns; 1 packet garlic aioli; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet Brussels sprouts

with Roast Veggie Toss & Peppercorn Aioli

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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.

Tags:

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

baby spinach leaves

1 packet

Brussels sprouts

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2595 kJ

Fat25.3 g

of which saturates6.9 g

Carbohydrate52.5 g

of which sugars25.5 g

Protein43.6 g

Sodium805 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 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.