Beef Rump & Rocket-Tomato Salad

Name: Beef Rump & Rocket-Tomato Salad with Parmesan Mashed Potato & Garlic Butter
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; butter; milk; 1 honey; 2 Potato; 1 Tomato; 1 Dijon Mustard; 3 Garlic; 1 Beef Rump; 1 Spinach & Rocket Mix; 1 Parmesan Cheese

with Parmesan Mashed Potato & Garlic Butter

Get up to $200 off!

Tags:

Not Suitable for Coeliacs

•Calorie Smart

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Tomato

Dijon Mustard

Garlic

Beef Rump

Spinach & Rocket Mix

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

milk

(Contains: Milk;)

honey

Nutritional Values

Calories623 kcal

Energy (kJ)2607 kJ

Calories0 kcal

Fat38.6 g

of which saturates21.6 g

Carbohydrate26.3 g

of which sugars7.6 g

Dietary Fibre0 g

Protein41.3 g

Cholesterol0 mg

Sodium459 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add half the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm.

• Meanwhile, finely chop garlic. Slice tomato into wedges. • In a small bowl, place the remaining butter and allow to come to room temperature. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Mash to combine, then set aside.

TIP: If the butter is too hard, leave to warm up and combine later!

• See 'Top Steak Tips!' (left). Season beef rump with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook 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.

• In a large bowl, combine the honey and Dijon mustard with a drizzle of vinegar and olive oil. Add tomatoes and spinach, rocket & fennel mix. Toss to combine. Season to taste. • Slice steak. • Divide beef rump, Parmesan mashed potato and rocket-tomato salad between plates. • Dollop a spoonful of garlic butter over steak to serve. Enjoy!