Aussie Beef Rump & Roast Veggie Medley
with Mustard Mayo
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 calorie-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. )
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly 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). Meanwhile, place beefrump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beefrump, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• When the veggies have 10 minutes remaining, 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, to the roast veggie tray, add the vinegar and baby spinach leaves. • Gently toss to combine.
• Slice the Aussie beef rump. • Divide beef and roast veggie medley between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!