Balsamic-Herb Beef Rump & Sautéed Veggies
with Cheesy Potato Mash
- Milk
This cheesy potato mash deserves some serious recognition and is the perfect pair to the balsamic-laced beef rump. All you need are some tender veggies to round the meal out. This recipe is under 650kcal per serving.
Ingredients
1
Carrot
1
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
1 packet
Rosemary
300 g
Beef Rump
2
Silverbeet
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
2.5 tbs
balsamic vinegar* (Pantry)
¼ cup
water
2 tsp
brown sugar
20 g
butter (for the sauce)
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Steak Tips’ (below left). Boil the kettle.
• Half-fill a large saucepan with boiling water and add
a generous pinch of salt.
• Peel potato, then cut into bite-sized chunks.
• Cook potato in the boiling water, over high heat,
until easily pierced with a fork, 15-20 minutes. Drain
and return to the pan.
• Add Parmesan cheese, the butter (for the mash)
and milk to potato and season with salt. Mash until
smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash
the potatoes!
• While potato is cooking, finely chop garlic.
• Thinly slice carrot into sticks.
• Roughly chop silverbeet.
• Pick and finely chop rosemary leaves (see
ingredients).
Little cooks: Help pick the rosemary leaves!
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Add carrot and cook until just
tender, 3-4 minutes.
• Add silverbeet and cook until tender, 2-3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Season with salt and pepper. Transfer to a medium
bowl and cover to keep warm.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side
for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.
• While the steak is resting, return the frying pan to
medium heat. Add the balsamic vinegar, water,
brown sugar, butter (for the sauce) and rosemary.
Season with salt and pepper.
• Bring to the boil, then reduce heat to low and cook,
stirring, until slightly thickened, 2-3 minutes.
• Stir through the steak resting juices, then remove
from the heat.
• Slice beef rump.
• Divide sautéed veggies, beef and Parmesan mash
between plates.
• Spoon the balsamic and herb sauce over the beef
to serve. Enjoy!
Little cooks: Add the finishing touch by spooning over
the balsamic and herb sauce!
