Beef Rump Steak with Winter Vegetables & Balsamic Jus

Beef Rump Steak with Winter Vegetables & Balsamic Jus

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 5, 2020.
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Ingredients

Veggies

  • 1/2 cauliflower, cut into small florets
  • 1 carrot, diced 2cm
  • 1 tsp rosemary, finely chopped
  • 1 garlic clove, thinly sliced
  • 200g pumpkin wedges
  • 1/2 tsp oil
  • 1/2 pack baby spinach

Beef & Jus

  • 275g lean beef rump steaks
  • 1/2 tsp oil
  • 1 Tbsp water
  • 40g balsamic jus

To Serve

  • 40g horseradish dill dressing

Steps

  1. Before you start. Preheat oven to 230°C (or 210°C fan bake).
  2. Prep & cook veggies. Prep cauliflower, carrot, rosemary and garlic.
  3. Cook veggies. Toss pumpkin, cauliflower and carrot on 1-2 lined oven trays 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 1648 kj
394 kcal
Protein 36.2g
Carbohydrate 13.1g
Fat 20.2g