Spiced Beef Rump & Zesty Veggie Toss
with Hollandaise & Almonds
Zest it up, the veggies are getting a hearty coating of our favourite citrus fruit, the lemon. Roasting them in a zesty and peppery seasoning really gives a punch to your three veg that you didn’t know you needed. There’s a little bit of spice to elevate the beef rump too.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Beetroot
1
Parsnip
½
Onion
1 packet
peeled pumpkin pieces
1 sachet
lemon pepper spice blend
1 packet
Beef Rump
1 sachet
Aussie Spice Blend
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
baby leaves
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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. Sprinkle over lemon pepper spice blend, 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.