Beef Rump Steak & Twice-Cooked Potatoes
Take your cooking skills to the next level!- Milk
- Eggs
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Channelling our British friends, we'll be twice-cooking the potato chunks for some elevated potatoes that are a real textural treat. When paired with braised leek and seared beef, dinner time gets the tick of approval from us! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1 clove
garlic
1 packet
Brussels sprouts
1
carrot
1
leek
1 packet
beef rump
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¼ cup
water
¼ tsp
salt
20 g
butter
(Contains: Milk;)
1 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Halve Brussels sprouts. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds. • Season beef rump with salt and pepper.
TIP: If your beef rump is thicker than 4cm, cut in half before seasoning.
• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!
• See 'Top Steak Tips' (below left). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • 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.
• While the beef is cooking, add Brussels sprouts, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.
• While the beef is resting, wipe out frying pan then return to high heat with a drizzle of • olive oil. • Cook leek, until slightly charred, 1-2 minutes each side. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, salt, butter and balsamic vinegar, stirring to combine. • Cover with a lid (or foil), then simmer until liquid has slightly thickened, 2-3 minutes.
• Slice steak. • Divide beef rump steak, twice-cooked potatoes, and steamed veggies between plates. • Top rump steak with braised leek and any remaining pan sauce. • Serve with mayonnaise. Enjoy!
