Peppercorn Beef Rump
with Garlicky Roast Veggie Toss & 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 aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potatoes
1
carrot
1
beetroot
1 sachet
Garlic & Herb Seasoning
½ sachet
black peppercorns
1 packet
Beef Rump
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt, and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • 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 crushed peppercorns.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When veggies have 10 minutes 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. • When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.
• Thinly slice peppercorn beef. • Divide beef and roast veggie toss between plates. • Serve with garlic aioli. Enjoy!