Beef Rump & Creamy Pesto Sauce
with Mashed Potato & Garlic Veggies
Simple and sensational – they're the buzzwords for tonight's dinner. Tender beef with a creamy pesto sauce, smooth mashed potato and garlicky veggies combine to make a special meal that'll have you buzzing too!
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.
Ingredients
4 unit
potatoes
1 clove
garlic
2 unit
carrot
1 bag
green beans
1 packet
beef rump
1 packet
light cooking cream
(Contains Milk;)
1 tub
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
80 g
butter
⅓ cup
milk
(Contains Milk;)
½ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm 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 butter, milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and green beans and cook, tossing, until softened, 4-5 minutes. Add the garlic, a pinch of salt and pepper, and cook until fragrant, 1-2 minutes. Transfer to a bowl. Cover and set aside.
Return the frying pan with a drizzle of olive oil over a high heat. Season the beef rump steaks with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
Wipe out and return the frying pan to a medium heat. Add the light cooking cream and basil pesto and stir to combine. Scraping any bits from the pan, cook until thickened, 1-2 minutes. Season with salt and pepper to taste. Stir through any resting juices from the beef.
Thinly slice the beef rump. Divide the mash between plates. Serve with the beef and garlic veggies. Pour over the creamy pesto sauce.
