Beef Rump & Peppercorn Sauce
with Mash & Balsamic Veggies
You can't go wrong with mashed potato and beef steak, but you'll be making all the right moves when you add our creamy peppercorn sauce. Go one step further with a side of roasted balsamic veggies and you're set for success!
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
2 unit
zucchini
1 unit
red onion
1 sachet
black peppercorns
1 punnet
cherry tomatoes
6 unit
potatoes
1 packet
beef rump
2 packet
thickened cream
(Contains Milk;)
1 cube
beef stock
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
¼ tsp
salt (for the veggies)
80 g
butter
⅓ cup
milk
(Contains Milk;)
½ tsp
salt (for the mash)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the zucchini into 2cm chunks. Slice the red onion into 2cm wedges. Lightly crush the black peppercorns in a pestle and mortar or using a rolling pin.
TIP: If using a rolling pin to crush the peppercorns, you can do this by leaving the peppercorns in their sachet!
Place the zucchini, onion and cherry tomatoes on an oven tray lined with baking paper. Drizzle with the balsamic vinegar, olive oil, the salt (for the veggies) and a pinch of pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
TIP: If the veggies are crowded on one tray, divide them between two trays!
While the veggies are roasting, 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 pan. Add the butter, milk and salt (for the mash) and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump all over with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes 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.
While the beef is resting, allow the frying pan to cool a little, then return to a low heat (no need to wash it!). Add the light thickened cream, 1 crumbled beef stock cube, the crushed peppercorns and any beef resting juices. Cook, scraping up any beefy bits from the base of the pan, until thickened slightly and infused with peppercorn flavour, 3-4 minutes.
Thinly slice the beef rump. Divide the roasted balsamic veggies, mashed potato and beef between plates. Spoon over the creamy peppercorn sauce.
