HelloHero: Beef Rump & Crushed Lemon Potatoes

Name: HelloHero: Beef Rump & Crushed Lemon Potatoes with Cherry Tomato Salad & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; ½ lemon; 15 g butter; 1 packet garlic paste; 1 sachet chicken-style stock powder; 1 tbs water; 1 sachet Aussie spice blend; 1 packet beef rump; 1 packet snacking tomatoes; ½ tsp honey; drizzle balsamic vinegar; 1 packet mixed salad leaves; 1 packet garlic aioli

with Cherry Tomato Salad & Garlic Aioli

Get up to $200 off!

We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef to the potatoes spiked with citrus, this dish features everything we're addicted to!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Air Fryer Friendly

•Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

lemon

1 packet

garlic paste

1 sachet

chicken-style stock powder

1 sachet

Aussie spice blend

1 packet

beef rump

1 packet

snacking tomatoes

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

1 tbs

water

½ tsp

honey

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2464 kJ

Calories589 kcal

Fat34.2 g

of which saturates7.7 g

Carbohydrate30.5 g

of which sugars7.9 g

Dietary Fibre6.8 g

Protein37.8 g

Sodium1119 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. Lightly crush potato, then cover to keep warm.

TIP: Use as much or little lemon juice as you'd like.

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!

• Halve snacking tomatoes. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and tomatoes. Toss to combine.

Little cooks: Help toss the salad!

• Slice beef. • Divide beef, crushed potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!