Spiced Beef Rump & Roast Veggie Toss
with Hollandaise & Almonds- Almond
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Beef and veggies, it’s a staple go-to for any dinner. Tonight we're going to mix it up! Cooking the chicken in our Aussie spice blend gives it an additional burst of flavour, and a vibrant roast veggie toss adds colour and hearty goodness. Drizzle over some hollandaise and you’ve got a new favourite chicken dinner! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Beetroot
1
Parsnip
½
Onion
1 packet
peeled pumpkin pieces
1 packet
Beef Rump
1 sachet
Aussie Spice Blend
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Baby Leaves
1 packet
Hollandaise
(Contains: Gluten, Eggs, Fish, Milk, Traces of Cashew, Almond, Sesame, Soy, May contain traces of allergens; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.
• While the veggies are roasting, 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 Aussie spice blend and a drizzle of olive oil. Add beef and toss to coat.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. 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.
• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.
• Slice spiced beef. • Divide zesty roast veggie toss between plates. Top with beef and hollandaise. • Garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds.
