with Bacon 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
Diced Bacon
90 g
Olive oil
1 drizzle
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with diced bacon and bake until golden and crispy.
• Meanwhile, slice tomato into thin wedges.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• 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, 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 heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds.
• Thinly slice beef. • Divide roasted bacon roast potatoes, beef rump and jewelled cranberry salad between plates. Serve with honey mustard sauce. Garnish salad with flaked amonds. Enjoy!
2260
kJ
Energy (kJ)
539
kcal
Calories
22.9
g
Fat
5.5
g
of which saturates
36.3
g
Carbohydrate
20.3
g
of which sugars
4.9
g
Dietary Fibre
43.4
g
Protein
26.6
mg
Cholesterol
800
mg
Sodium
