Rosemary Beef Rump
with Roasted Veggies & Pear-Parmesan Salad
- Milk
They say it takes four elements to master any dish; salt, fat, acid and heat. Luckily for you, this superb meal has all of those, and some! Seared beef steaks earn an upgrade with a fragrant garlic and rosemary sauce, balanced by a sweet Parmesan salad. Once devoured, you’ll be adding ‘Head Chef’ to your resume in no time.
Ingredients
2 unit
Kumara
1 unit
beetroot
1 bunch
rosemary
½ unit
pear
1 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
salad leaves
1 packet
Beef Rump
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
20 g
butter
(Contains: Milk; )
2 tsp
warm water
2 tsp
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the kumara and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top oven rack until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork. TIP: If your oven tray is crowded, spread the veggies over two trays.
While the veggies are roasting, pick and finely chop the rosemary leaves. Thinly slice the pear (see ingredients list). Finely chop the garlic (or use a garlic press). In a large bowl, combine the balsamic vinegar, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of salt and pepper.
Add the pear, grated Parmesan cheese and spinach & rocket mix to the bowl with the balsamic dressing. Just before serving, toss to combine.
TIP: Toss the salad just before serving to keep the leaves crisp.
When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Season both sides of the beef rump with salt and pepper. When the oil is hot, add the beef and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
While the steak is resting, return the frying pan to a medium-low heat with the butter and a dash of olive oil. Add the garlic and rosemary and cook until fragrant, 1-2 minutes. Add the warm water, white wine vinegar and honey and stir to combine. Add any steak resting juices and season to taste with salt and pepper.
Divide the roasted veggies, beef rump and pear-Parmesan salad between plates. Spoon the rosemary sauce over the steak.
