Quick Balsamic-Glazed Beef Rump

Name: Quick Balsamic-Glazed Beef Rump with Creamy Potato Salad & Rainbow Slaw
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potatoes; 1 packet Beef Rump; 20 g butter; 2.5 tbs balsamic vinegar; ½ tbs brown sugar; 1 apple; 1 drizzle white wine vinegar; 1 packet Tartare Sauce; 1 sachet Aussie Spice Blend; 1 bag super slaw

with Creamy Potato Salad & Rainbow Slaw

Get up to $175 off

Bring the summer vibe into your home, no matter what the weather is doing outside, with a potato salad and tender beef rump. There’s a balsamic glaze drizzled over the beef and even if outside is dreary, a vibrant rainbow slaw is sure to brighten things up.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Kid Friendly

Allergens:

Milk

•Soja

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

1 packet

Beef Rump

apple

1 packet

Tartare Sauce

1 sachet

Aussie Spice Blend

1 bag

super slaw

Not included in your delivery

olive oil

20 g

butter

2.5 tbs

balsamic vinegar

½ tbs

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2480 kJ

Fat26 g

of which saturates11.5 g

Carbohydrate48.5 g

of which sugars25.6 g

Protein39.4 g

Sodium781 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add tartare sauce and toss to combine. Season to taste.

Little cooks: Help stir the tartare sauce through the potato! Careful, it's hot!

• See Top Steak Tips (below) for extra info! • Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. 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.

• Return the frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. • In a large bowl, combine apple, super slaw and a drizzle of white wine vinegar and olive oil. Season to taste.