with Parmesan & Dijon Mustard
Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp green bean and courgette salad, punchy Dijon mustard and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Green beans
1 packet
Beef Rump
300 g
Courgette
1
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
1 packet
Dijon mustard
1 packet
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Trim green beans.
• Thinly slice courgette into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
green beans and courgette, tossing, until tender, 4-5 minutes.
• Transfer to a bowl and allow to cool slightly.
• Season beef rump with salt and pepper.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook
beef, turning, for 4-5 minutes each side for medium-rare, or until cooked to
your liking. Transfer to a plate to rest.
TIP: The meat will keep cooking as it rests!
• While the beef is resting, to the bowl with veggies, add mixed salad leaves
and a drizzle of balsamic vinegar and olive oil.
• Season to taste with salt and pepper, then toss to combine.
• Thinly slice beef.
• Divide seared beef rump and green bean salad between plates.
• Garnish salad with grated Parmesan cheese.
• Serve with a dollop of Dijon mustard. Enjoy!
1360
kJ
Energy (kJ)
324
kcal
Calories
16.2
g
Fat
7
g
of which saturates
4.2
g
Carbohydrate
3.6
g
of which sugars
2.8
g
Dietary Fibre
38.9
g
Protein
55
mg
Cholesterol
322
mg
Sodium
