Herby Beef Rump & Winter Veggie Toss
with Brussels Sprouts & Herby Mayo
- Eggs
- Soy
Gather around and cosy up because dinner will warm your stomach and heart. It’s beef rump with herbs and a colourful veggie toss. It’s like eating a warm hug!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 sachet
Herb & Mushroom Seasoning
300 g
Beef Rump
1 packet
Baby Leaves
1
Red Onion
2 packet
Potato
1
Beetroot
1 packet
Brussels Sprouts
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition
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. • Cut onion (see ingredients) into wedges.
• Place potato, carrot, onion and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the seasoning and tossing the veggies!
• Meanwhile, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • Add beef rump and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add the butter and honey and turn beef to coat.
• When the roasted veggies are done, remove tray from oven, add baby leaves and a drizzle of balsamic vinegar. Toss to coat.
• Slice herby beef. • Divide beef and winter veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!
