Seared Beef Rump & Green Bean Salad
with Parmesan & Dijon Mustard
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Green beans
300 g
Beef Rump
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below 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, tossing, until tender,
4-5 minutes.
• Transfer to a bowl and allow to cool slightly.
• Season beefrump 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 4-5 minutes each side for
medium-rare, 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 to taste, then toss to combine.
• Thinly slice beef.
• Divide seared beef rump and green bean salad between plates.
• Garnish salad with grated Parmesan cheese.
• Serve with Dijon mustard. Enjoy!
