with Roast Veggie Toss & Fetta Cheese
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with golden roasted veggies and crumbly fetta combine to make a special meal that'll have you buzzing too! *We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Tags
Olive oil
Potato
1
Carrot
1
Tomato
1
Beef rump
1 packet
Garlic paste
1 packet
Butter
20 g
Baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Halve baby capsicum. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.
• Slice seared beef rump. • Divide roast veggie toss between plates. Top with garlic-butter beef. • Crumble over fetta cubes to serve. Enjoy!
1857
kJ
Energy (kJ)
444
kcal
Calories
24
g
Fat
11.4
g
of which saturates
17
g
Carbohydrate
7.3
g
of which sugars
4.8
g
Dietary Fibre
39.5
g
Protein
779
mg
Sodium
