Beef Rump & Parmesan Sweet Potato Mash
with Cherry Tomato & Mustard Cider Salad
- Milk
With its perfect proportions and superstar ingredients, your average steak, salad and mash has levelled up! In this number, Parmesan cheese is stirred through creamy mashed sweet potatoes, while the salad welcomes cherry tomatoes, gourmet leaves and mustard cider dressing. We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Gourmet Leaf Mix
1 packet
Mustard Cider Dressing
1 packet
Parmesan Cheese
(Contains: Milk)
2
Sweet Potato
300 g
Beef Rump
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
60 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Half-fill a medium saucepan
with boiling water, then add a generous pinch of salt.
• Peel sweet potato and cut into large chunks.
• Cook sweet potato in the boiling water, over high heat, until easily pierced with a
fork, 12-15 minutes. Drain and return to pan.
• Add the butter, milk and Parmesan cheese to sweet potato. Mash until smooth.
Cover to keep warm.
• Halve snacking tomatoes.
• 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.
• In a large bowl, combine tomatoes, gourmet leaf mix and mustard cider
dressing. Toss to combine. Season to taste with salt and pepper.
• Slice steak.
• Divide beef rump, Parmesan sweet potato mash and cherry tomato salad
between plates to serve. Enjoy!
Little cooks: Help toss and season the salad!
