Seared Beef Rump & Green Bean Salad

Name: Seared Beef Rump & Green Bean Salad with Parmesan & Honey-Mustard Sauce
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Green beans; 300 g Beef Rump; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Mixed Salad Leaves; 1 packet Honey-Mustard Sauce; 1 drizzle olive oil; balsamic vinegar

with Parmesan & Honey-Mustard Sauce

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Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp green bean salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.

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

Allergens:

Milk

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

300 g

Beef Rump

1 packet

Grated Parmesan Cheese

Courgette

1 packet

Mixed Salad Leaves

1 packet

Honey-Mustard Sauce

Not included in your delivery

1 drizzle

olive oil

balsamic vinegar

Nutrition Values

Calories345 kcal

Energy (kJ)1440 kJ

Fat16 g

of which saturates7 g

Carbohydrate9.6 g

of which sugars8.2 g

Dietary Fibre2.7 g

Protein39 g

Cholesterol55 mg

Sodium326 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

Cooking Steps

• See ‘Top Steak Tips’ (bottom left)! • Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, to the bowl with veggies, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper then toss to combine.

• Thinly slice beef. Place honey-mustard sauce in a small microwave-safe bowl and microwave in 10 second bursts, until warmed through. • Divide seared beef rump and balsamic green bean salad between plates. • Garnish salad with Parmesan cheese. Serve with Dijon mustard. Enjoy!