Double Balsamic-Glazed Beef Rump
with Orange & Green Bean Salad
Elevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green beans salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun—sure to impress your taste buds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Green beans
600 g
Beef Rump
1
Orange
1 packet
Dijon Mustard
1
Radish
Not included in your delivery
pepper
white wine vinegar
tbs
brown sugar
balsamic vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Trim green beans and cut into thirds. Thinly slice radish. Peel and thinly slice orange into wedges.
• 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 cracked black pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded).
• Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat.
• Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil.
• Add mixed salad leaves, green beans, radish and orange, and toss to combine.
• Slice beef.
• Divide balsamic glazed beef rump and orange and green beans salad between plates. Enjoy
