Beef Rump & Roast Veggie Medley
with Mustard Mayo Sauce
From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
2
sweet potato
1
beetroot
1 packet
beef rump
1 bag
baby spinach leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into rounds. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: The steak will keep cooking as it rests.
• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray. • Gently toss to combine.
• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!