with Parmesan & Wholegrain Mustard
Just because a meal is simple, doesn’t have to mean that it’s lacking flavour! This seared beef rump is packed with bold flavours, from the tender beef to the tangy dressing and wholegrain mustard. A perfect balance of taste in every bite! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Green beans
2 packet
Wholegrain mustard
1 packet
Parmesan cheese
1 packet
Beef Rump
300 g
Rocket
1 packet
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left)!
• Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans until tender, 4-5 minutes.
• Transfer to a bowl and allow to cool slightly.
• Season beefrump with salt and pepper.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until
cooked to your liking. Transfer to a plate to rest.
• While the beef is resting, to the bowl with green beans, add rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Thinly slice steak.
• Divide charred beef and balsamic green bean salad between plates.
• Sprinkle salad with Parmesan cheese.
• Serve steak with wholegrain mustard. Enjoy!
1340
kJ
Energy (kJ)
319
kcal
Calories
14.4
g
Fat
5.3
g
of which saturates
7.3
g
Carbohydrate
5.6
g
of which sugars
5.6
g
Dietary Fibre
39.4
g
Protein
26.6
mg
Cholesterol
455
mg
Sodium
