Golden Beef & Mushroom Sauce
with Sweet Potato Mash & Sautéed Veggies
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Beef Rump
1 packet
Green Beans
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Mushroom Sauce
(Contains: Gluten, Milk, Wheat; May be present: Soy.)
2
Sweet Potato
1
Carrot
Cooking Steps
• Boil the kettle. Half-fill a large 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 the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans.
• Season beef rump with salt and pepper. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.
• 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. • Meanwhile, in a small heatproof bowl, microwave mushroom sauce in 30 second bursts, until warmed through. Stir in any beef resting juices and season to taste.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Divide beef, mashed sweet potato and sautéed veggies between plates. • Drizzle over mushroom sauce to serve. Enjoy!
