Beef Rump & Crushed Lemon Potatoes

Name: Beef Rump & Crushed Lemon Potatoes with Honey-Balsamic Capsicum Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Garlic Aioli; 2 Garlic; 1 Lemon; 1 packet Mixed Salad Leaves; 2 Potato; 1 sachet Aussie Spice Blend; 300 g Beef Rump; 1 Capsicum; 15 g butter; 1 drizzle olive oil; 1 tbs water; ½ tsp honey; 1 drizzle balsamic vinegar

with Honey-Balsamic Capsicum Salad

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We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef rump 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

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

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

1 sachet

Vegetable Stock Pot

1 packet

Garlic Aioli

Garlic

Lemon

1 packet

Mixed Salad Leaves

Potato

1 sachet

Aussie Spice Blend

300 g

Beef Rump

Capsicum

Not included in your delivery

15 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1 tbs

water

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2490 kJ

Calories596 kcal

Fat33.7 g

of which saturates8 g

Carbohydrate33.2 g

of which sugars12.9 g

Dietary Fibre6.9 g

Protein38.9 g

Cholesterol0 mg

Sodium841 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic, stirring until fragrant, 1 minute. • Add chicken stock, 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 for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

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

• 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!