HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Beef & Rosemary Sauce
Seared Beef & Rosemary Sauce

Seared Beef & Rosemary Sauce

with Garlicky Silverbeet & Creamy Mash

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Sure, it goes by many names (silverbeet, spinach or chard are a few) but in every language this hearty green leaf is totally delicious and definitely good for you. Try it in this comforting yet fancy version of traditional meat-and-three-veg. Dig in!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


1 bunch


1 clove


1 packet

beef rump

1 bag


Not included in your delivery

40 g



2 tbs



2 tsp

vinegar (white wine or red wine)

1 tsp


olive oil

¼ tsp


2 tsp

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2240 kJ
Fat24.6 g
of which saturates14.1 g
Carbohydrate33.7 g
of which sugars7.1 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium681 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Potato Masher
Medium Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. TIP: Put a lid on the saucepan to help the water boil faster! Peel the potato and cut into 2cm chunks. Cut the zucchini into 2cm chunks. Roughly chop the silverbeet. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. Slice each beef rump in half to get 1 steak per person.


Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk, salt and 1/2 the butter. Mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover with a lid to keep warm and set aside.


While the potato is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the zucchini and cook, stirring, for 5 minutes, or until tender. Add the silverbeet and 1/2 the garlic and cook for a further 2 minutes, or until slightly wilted. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.


Return the medium frying pan to a high heat with a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides. When the oil is hot, add the steaks to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and set aside to rest. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done


While the steak is resting, return the medium frying pan to a medium heat with the remaining butter and a dash of olive oil (to stop the butter from burning!). Add the remaining garlic and the rosemary and cook for 1-2 minutes, or until fragrant. Add the warm water, vinegar and honey and stir to combine. Season to taste with salt and pepper.


Thinly slice the beef. Divide the creamy mash and vegetables between plates. Top with the seared beef and spoon over the rosemary sauce.