45 mins
All Year

Sauteed Broccolini® is a wonderful way to prepare this delicate brassica, making it the ultimate side-dish hero!

The recipe is provided by Perfection Fresh Australia


For the Rump Roast:

  1. Cut the rump into large pieces, about 6cm in diameter. Spoon 1 tablespoon of the oil over rump. Season with salt and pepper. Turn to coat both sides. Thread onto skewers.
  2. Heat a barbecue plate or large non-stick frying pan over high heat. Cook the beef for 3 minutes, turning until seared on all sides. Reduce the heat to medium, cook for 10-12 minutes, turning once, (for medium) or until cooked to your liking. Transfer the beef to a warm tray. Cover loosely with foil. Set aside for 10 minutes to rest.
  3. While the beef is resting, toss the Mix-a-Mato® tomatoes in the remaining oil. Add to the hot barbecue plate or frying pan. Sauté for 4 minutes until blistered. Transfer the tomatoes to a bowl, cover to keep warm.

For the Sauteed Broccolini®:

  1. Heat the herb garlic butter and oil in a large non-stick frying pan over medium heat until sizzling.
  2. Add the onion, cook, stirring 3-4 minutes until soft.
  3. Add the Broccolini®, turn to coat. Increase the heat to medium-high, cook, turning the Broccolini® often for 3 minutes until bright green and tender. Remove from the heat, season with pepper.
  4. Spoon the pesto over the Mix-a-Mato® tomatoes. Remove the beef from the skewers and slice. Arrange on a serving platter. Spoon over the pesto tomatoes. Serve with sauteed Broccolini®.
Tip: To make your own herb butter, mix 125g softened salted butter with 2 large cloves crushed garlic and 2 tablespoons chopped fresh herbs like parsley, rosemary or thyme. Season with pepper and roll into a log. Wrap in baking paper and refrigerate until firm. Cut into 6 portions and freeze. and roll into a log. Wrap in baking paper and refrigerate until firm. Cut into 6 portions and freeze.

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