Seared Double Beef & Mumbai Coconut Sauce
with Roast Veggie Medley
It's beef rump, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent beef to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
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
sweet potato
0.1
pumpkin
1
brown onion
1
beetroot
1 clove
garlic
2 packet
beef rump
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 packet
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato and pumpkin (see ingredients) into bite-sized chunks. • Peel brown onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• See 'Top Steak Tips!' (below left). Meanwhile, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, in batches, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If you're beef rump is more than 4cm thick, cut in half before seasoning for a shorter cook time.
• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.
• Slice beef. • Divide roast veggie medley and seared beef rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!