HelloHero: Double Garlic-Butter Beef Rump
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HelloHero: Double Garlic-Butter Beef Rump

HelloHero: Double Garlic-Butter Beef Rump

with Roast Veggie Toss & Fetta Cheese

Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with golden roasted veggies and crumbly fetta combine to make a special meal that'll have you buzzing too!

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Potato

1

Carrot

1

tomato

2 packet

beef rump

1 packet

garlic paste

1 packet

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2555 kJ
Calories611 kcal
Fat28.7 g
of which saturates13.1 g
Carbohydrate17 g
of which sugars7.3 g
Dietary Fibre4.8 g
Protein70.4 g
Sodium840 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Halve baby capsicum. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time. TIP: Cook in batches if your pan is getting crowded.

3
3

• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.

4
4

• Slice seared beef rump. • Divide roast veggie toss between plates. Top with garlic-butter beef. • Crumble over fetta cubes to serve. Enjoy!