Double Seared Rump & Sprout-Dutch Carrot Toss
with Cherry Tomato Salad & Peppercorn Aioli
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are adorned in herby seasoning and topped by peppercorn aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!
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
2
potato
1 bag
Dutch Carrots
1 bag
Brussels sprouts
1 sachet
garlic & herb seasoning
2 packet
beef rump
1 sachet
black peppercorns
1 packet
garlic aioli
(Contains Egg;)
1 bag
baby spinach leaves
1 punnet
snacking tomatoes
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve Brussels sprouts. Trim green tops from Dutch carrots and scrub them clean. • Place Dutch carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the carrots have 20 minutes remaining, place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 15-18 minutes.
Little cooks: Help scrub the carrots clean! TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef and turn to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over 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.
TIP: Cook beef in batches for the best results!
• While the beef is resting, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. • Halve snacking tomatoes. In a medium bowl, combine baby spinach leaves, tomato, a drizzle of the white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Slice garlic and herb beef. • Divide beef, roasted Daby carrots and Brussels sprouts between plates. • Serve with cherry tomato salad and peppercorn aioli. Enjoy!