This recipe is a present on a plate. And once you’ve tasted the juicy steak slices basted in a honey & mustard sauce, sided with charred broccoli, roasted carrot wedges, crispy kale & a sprinkling of sunflower seeds, you’ll put this dish at the top of your ‘What I want for Xmas’ list.
Honey-mustard Beef
Honey-mustard Beef
with broccoli, crispy kale & carrots
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed Kale & broccoli over the tray. Return to the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the Honey-Mustard Sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted Sunflower Seeds. Enjoy, Chef!
Carrot - 120g
Kale - 50g
Broccoli Florets - 100g
Sunflower Seeds - 10g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 160g
Honey-Mustard Sauce - 30ml
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed Kale & broccoli over the tray. Return to the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the Honey-Mustard Sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted Sunflower Seeds. Enjoy, Chef!
Carrot - 240g
Kale - 100g
Broccoli Florets - 200g
Sunflower Seeds - 20g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 320g
Honey-Mustard Sauce - 60ml
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the shredded Kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of Kale & broccoli into the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the Honey-Mustard Sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted Sunflower Seeds. Enjoy, Chef!
Carrot - 360g
Kale - 150g
Broccoli Florets - 300g
Sunflower Seeds - 30g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 480g
Honey-Mustard Sauce - 90ml
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the shredded Kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the Sunflower Seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of Kale & broccoli into the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the Honey-Mustard Sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted Sunflower Seeds. Enjoy, Chef!
Carrot - 480g
Kale - 200g
Broccoli Florets - 400g
Sunflower Seeds - 40g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 640g
Honey-Mustard Sauce - 120ml
Frequently Asked Questions
What is the preparation time for Honey-mustard Beef?
The preparation time for Honey-mustard Beef with broccoli, crispy kale & carrots is between 25 and 45 minutes.
What is the total time required to make Honey-mustard Beef with broccoli, crispy kale & carrots?
The total time required to make Honey-mustard Beef with broccoli, crispy kale & carrots is between 40 and 60 minutes.
How many servings does Honey-mustard Beef provide?
4 servings
What are the main ingredients in Honey-mustard Beef?
Beef, Broccoli Florets, Carrot, Free-Range Beef Rump, Honey-Mustard Sauce, Kale, Sunflower Seeds
What is the nutritional information of Honey-mustard Beef?
Calories: 573, Carbs: 39 grams, Fat: grams, Protein: 43.7 grams, Sugar: 24.3 grams, Salt: 206 grams
How do I prepare Honey-mustard Beef?
IT’S BEGINNING: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside. TO FEEL: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. A LOT: When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed kale & broccoli over the tray. Return to the hot oven and roast for the remaining time until crispy. LIKE: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices. CHRISTMAS, CHEF!: Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
What should be prepared from my kitchen to make Honey-mustard Beef?
Beef, Broccoli Florets, Carrot, Free-Range Beef Rump, Honey-Mustard Sauce, Kale, Sunflower Seeds
How many calories does Honey-mustard Beef have?
573 calories
How much fat content does Honey-mustard Beef have?
grams
Woolies Products in this dish
