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: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Brussels Sprouts; 2 Kumara; 300 g Beef Rump; 1 packet baby leaves; 1 packet Garlic Aioli; 1 Beetroot

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.

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Brussels Sprouts

Kumara

300 g

Beef Rump

1 packet

baby leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Beetroot

Nutrition Values

Calories542 kcal

Energy (kJ)2270 kJ

Fat18.5 g

of which saturates4.9 g

Carbohydrate47.7 g

of which sugars27.9 g

Dietary Fibre10.8 g

Protein41.8 g

Cholesterol55 mg

Sodium658 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.

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 veggies 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.

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 generously with pepper.

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 leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.

• Thinly slice beef. • Divide roast veggie toss between plates. Top with beef rump. • Serve with garlic aioli. Enjoy!