with Roasted Potatoes & Honey Mustard Sauce
Get ready for the main event! This festive feast of beef rump is the perfect centrepiece for your holiday table. Paired with a vibrant, jewelled salad for a burst of colour and freshnes, and served alongside crispy, golden potatoes. Served with a tangy honey mustard sauce, it’s a show-stopping meal that captures the true spirit of Christmas indulgence.
Allergens
Utensils
Tags
Balsamic Vinaigrette Dressing
1 packet
Dried Cranberries
1 packet
Flaked Almonds
1 packet
Honey Mustard Sauce
1 packet
Mixed Salad Leaves
1 packet
Potato
2
Beef Rump
300 g
Tomato
1
Olive oil
1 drizzle
Vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, slice tomato into thin wedges.
• 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 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, in a medium bowl, combine mixed salad leaves, dried cranberries and tomato.
• Add balsamic vinaigrette dressing and toss to coat. Season to taste.
• In a small microwave-safe bowl, microwave honey mustard sauce until heated through, 30 seconds.
• Thinly slice beef.
• Divide roasted potatoes, beef rump and jewelled cranberry salad between plates.
• Sprinkle salad with flaked almonds.
• Serve with honey mustard sauce. Enjoy!
1840
kJ
Energy (kJ)
440
kcal
Calories
16.7
g
Fat
3.1
g
of which saturates
35.5
g
Carbohydrate
19.9
g
of which sugars
4.9
g
Dietary Fibre
36.4
g
Protein
26.6
mg
Cholesterol
350
mg
Sodium
