Seared Beef Rump & Onion Chutney
with Balsamic Mushroom Salad
- Sulphites
Tender beef rump meets tangy onion chutney in this flavour-packed feast! With a mushroom salad and a balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress. We’ve replaced the rocket leaves in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as , just follow your recipe card This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
300 g
Beef Rump
1 packet
Baby Spinach Leaves
2
Courgette
2
Radish
1 packet
Onion Chutney
(Contains: Sulphites; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or
until cooked to your liking. Transfer to a plate to rest.
• Thinly slice courgette and radish
• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook courgette, turning until tender, 2-3 minutes.
• Season to taste with salt and pepper, then transfer to a bowl.
• Set aside to cool.
• To the bowl with cooked courgette, add baby spinach leaves, radish and a
drizzle of balsamic vinegar and olive oil. Toss to combine and season
to taste.
• Thinly slice beef.
• Divide seared beef rump and balsamic courgette salad between plates.
• Top beef with any resting juices and onion chutney to serve. Enjoy!
