Balsamic & Herb Beef Rump
with Extra Parmesan Mash & Sautéed Veggies- Milk
- May contain traces of allergens
This cheesy potato-turnip 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.
Ingredients
2
potato
2 packet
Parmesan cheese
(Contains: Milk;)
1 clove
garlic
1
carrot
2 packet
silverbeet
1 sprig
rosemary
1 packet
beef rump
Not included in your delivery
olive oil
20 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
2.5 tbs
balsamic vinegar
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, then 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 a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. • Add the 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 the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. • Stir through the steak resting juices, then remove from the heat.
• Slice the steak. • Divide sautéed veggies, steak and Parmesan mash between plates. • Spoon the balsamic and herb sauce over the steak. Enjoy!
Little cooks: Add the finishing touch by spooning over the balsamic and herb sauce!
