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Beef Rump & Mushroom Jus
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Beef Rump & Mushroom Jus

Beef Rump & Mushroom Jus

with Roasted Veggies & Potato Mash

A succulent beef rump is the best way to add a bit of flare to your weeknight meal. Serve it with a side of creamy mashed potato, sweet caramelised roasted veggies and top it off with an earthy mushroom jus – bon appétit!

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

Tags:
Under 650kcal
Over 30g protein
Under 40g carbs
Allergens:
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

red onion

2

potatoes

1 packet

beef rump

1 packet

sliced mushrooms

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

60 g

butter

2 tbs

water

1 tbs

balsamic vinegar

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)1980 kJ
Fat17.9 g
of which saturates7.7 g
Carbohydrate37.1 g
of which sugars18.4 g
Protein38.8 g
Sodium587 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot into thin rounds. Cut red onion into wedges. • Place carrot and onion on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes.

2
2

• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. • Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the saucepan. Add the milk and half of the butter to the saucepan with the potato and season generously with salt. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

3
3

• While the potatoes are boiling, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a small bowl, combine the water, the balsamic vinegar and the brown sugar.

4
4

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

5
5

• Return the frying pan to medium-high heat with the remaining butter and a drizzle of olive oil. Add sliced mushrooms and cook until softened, 5-6 minutes. • Add the balsamic vinegar mixture, vegetable stock powder and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes. Stir through any resting juices from the steak. Season with pepper.

6
6

• Divide the roasted veggies, mash and steak between plates. • Spoon over mushroom jus to serve. Enjoy!