Tuscan Beef & Roast Vegetables
with Béarnaise Sauce
- Soy
- Gluten(Wheat)
- Eggs
- Milk
- Eggs
- Sesame
- Milk
- May contain traces of allergens
- Almond
- Hazelnut
One of the many reasons to love cooking is that it can transport you. Even if you haven't got a holiday coming up, this dish of tender sliced beef strips draped over Tuscan style roast veggies and crunchy ciabatta bread croutons will conjure up visions of an Italian farmhouse in pastoral fields. Buon Appetito!
Ingredients
1 clove
garlic
2 unit
Kumara
2 unit
courgette
1 unit
onion
1 bunch
thyme
1 packet
Beef Rump
1 sachet
Italian Herbs
1 unit
ciabatta
(Contains: Soy, Gluten(Wheat); May be present: Eggs, Sesame, Milk, Almond, Hazelnut)
1 bag
baby spinach leaves
1 tub
bearnaise sauce
(Contains: Eggs, Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the kumara (unpeeled) into 2cm chunks. Cut the courgette into 2cm chunks. Cut the red onion into 2cm wedges. Pick the thyme leaves. Divide the garlic, kumara, courgette, onion and thyme between two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat then roast for 25-30 minutes, or until tender. TIP: Cut the veg to the correct size so they cook in the allocated time.
While the veggies are roasting, cut the beef rump into smaller steaks. In a medium bowl, combine the beef rump and Italian herbs. Drizzle with olive oil and season with salt and pepper. Toss to coat.
In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Repeat with the remaining beef rump. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
While the steak is resting, tear the bake-at-home ciabatta into 1cm chunks. Return the pan to a medium-high heat with a generous drizzle of olive oil. Add the ciabatta to the frying pan and cook, stirring regularly, for 6-8 minutes, or until golden and slightly crispy.
In a large bowl, combine the roasted veggies and baby spinach leaves. Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper. Add the croutons to the bowl just before serving.
Thinly slice the steak. Divide the Tuscan roast vegetables between plates and top with the sliced Italian beef. Serve with the béarnaise sauce.
DTIP: For kids, follow our serving suggestion in the main photo!
