Seared Beef Rump & Dijon-Onion Sauce with Fries

Ingredients

• 700g beef rump steak
• 800g potatoes, fries — staple
• 1 onion, sliced — staple
• 300g broccoli florets
• 200g carrot, sliced
• 200g fresh green beans
• 4 garlic cloves — staple
• 45g Dijon mustard
• 8g brown sugar — staple
• 30g butter — staple
• 15ml balsamic or white vinegar
• 30ml oil, total — staple

Method

1. Heat oven to 220°C fan. Toss fries with half the oil, spread over two trays and roast 25–30 minutes, turning halfway.
2. Roast broccoli, carrot and beans on another tray with a little measured oil and a splash of water for 15–20 minutes until tender, or steam instead.
3. Cook beef in batches in the remaining measured oil until cooked through, then rest. Pregnancy rule: no rare or medium-rare meat.
4. Soften onion in the same pan, adding water if needed. Add garlic, mustard, sugar, butter, vinegar and 125ml water and simmer until saucy.
5. Plate sliced beef, fries and cooked vegetables together; spoon the onion sauce over them.

Notes

- Remains rotation: ask-only. Metadata does not authorise steak. Broccoli, carrot and beans replace the raw accompaniment and radishes. - Macro estimates per serve include all served carbohydrates, dairy/cheese and measured cooking oil. Whole cooked vegetables: at least 175g/serve excluding potatoes and canned tomato. Brands vary; garlic, spices and small garnishes are approximate.