Garlic-Herb Beef Rump & Veggie Fries

Name: Garlic-Herb Beef Rump & Veggie Fries with Radish Salad
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 packet Beef Rump; 1 Potato; 1 Carrot; 2 clove Garlic; ½ Lemon; 1 sachet Garlic & Herb Seasoning; 1 radish; 1 packet Mixed Salad Leaves

with Radish Salad

Get up to $175 off

Bold, herby, and downright delicious, this beef rump is a flavour-packed feast! Juicy, perfectly cooked beef gets a punchy kick from our garlic & herb seasoning, while crispy veggie fries bring the crunch. A fresh, peppery radish salad ties it all together for a dish that’s as colourful as it is crave-worthy. Get ready to impress your taste buds!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Beef Rump

Potato

Carrot

2 clove

Garlic

Lemon

1 sachet

Garlic & Herb Seasoning

radish

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)1415 kJ

Calories338 kcal

Fat9.7 g

of which saturates5.3 g

Carbohydrate24.3 g

of which sugars17.1 g

Dietary Fibre6.9 g

Protein36.9 g

Sodium162 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

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score fat of beef rump in a criss-cross pattern. Season beef on both sides. • In a large frying pan, place beef fat-side down. Place pan over a medium heat and cook beef, undisturbed, until golden, 10-12 minutes. • Increase heat to high, then sear beef on all sides for 30 seconds.

TIP: Starting the beef in a cold pan helps the fat melt without burning.

• Meanwhile, cut potato and carrot into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes.

• Meanwhile, transfer beef, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove beef from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The beef will keep cooking as it rests!

• While the beef is cooking, finely chop garlic. Zest lemon to get a pinch and slice into wedges. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and garlic and herb seasoning until fragrant, 1 minute. • Transfer to a medium bowl, then add lemon zest, a squeeze of lemon juice and stir to combine. Season with salt and pepper.

• Thinly slice radish. • In a large bowl, combine radish, mixed salad leaves, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.

• Slice roast beef rump and add to garlic and herb mixture with any resting juices. • Divide veggie fries, radish salad and beef between plates. • Serve with any remaining lemon wedges. Enjoy!