Beef Rump Steak with Winter Vegetables & Balsamic Jus

Beef Rump Steak with Winter Vegetables & Balsamic Jus

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 5, 2020.
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Ingredients

Veggies

  • 1/4 cauliflower, cut into small florets
  • 1/2 carrot, diced 2cm
  • 1/2 tsp rosemary, finely chopped
  • 1 garlic clove, thinly sliced
  • 100g pumpkin wedges
  • 1/4 tsp oil
  • 1/2 pack baby spinach

Beef & Jus

  • 1/4 tsp oil
  • 140g lean beef rump steak
  • 1/2 Tbsp water
  • 30g balsamic jus

To Serve

  • 1 Tbsp horseradish dill dressing

Steps

  1. Before you start. Preheat oven to 230°C (or 210°C fan bake).
  2. Prep veggies. Prep cauliflower, carrot, rosemary and garlic.
  3. Cook veggies. Toss pumpkin, cauliflower and carrot on a lined oven tray with rosemary, garlic and oil. Season with salt and pepper and roast in oven for 25-30 minutes, until tender.
  4. Cook beef. When veggies have 10 minutes cook time remaining, heat oil in a medium fry-pan on high heat. Pat beef dry and season with salt and pepper. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly. Reserve pan.
  5. Heat jus. Allow pan to cool for 1 minute, before adding water measure and balsamic jus. Bring to the boil on low heat. Stir through any beef resting juices, remove from heat and keep warm.
  6. Finish veggies. Toss spinach through cooked veggies and season to taste with salt and pepper.
  7. Serve. Veggies topped with beef, jus and horseradish dill dressing.

Nutritional Information

Energy 1649 kj
394 kcal
Protein 38.2g
Carbohydrate 14.5g
Fat 18.1g