with Roast Veggie Toss & Creamy Pesto
Simple and sensational – they're the buzzwords for tonight's dinner. A tender beef rump with a creamy pesto dressing, golden roasted veggies and an aromatic garlic butter combine to make a special meal that'll have you buzzing too! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Red onion
1
Sweet potato
1
Carrot
1
Beetroot
1
Garlic
1 clove
Beef rump
1 packet
Butter
20 g
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Creamy pesto dressing
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut red onion, sweet potato, carrot and beetroot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes, add garlic and the butter. Season with salt and pepper. Transfer to a plate to rest (it will keep cooking as it rests!).
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine. • Season to taste.
• Slice beef rump. • Divide roast veggie toss between plates. Drizzle with creamy pesto dressing. • Top with beef to serve. Enjoy!
2331
kJ
Energy (kJ)
28.7
g
Fat
8.5
g
of which saturates
33.6
g
Carbohydrate
21
g
of which sugars
11.3
g
Dietary Fibre
37.9
g
Protein
753
mg
Sodium
