Classic Seared Beef Rump & Horseradish Sauce
with Mash & Fetta Walnut Salad
Dig into this delightful meal featuring; tender beef rump sprinkled with our classic Aussie spice blend, buttery smooth mash and a refreshingly crunchy salad. Don't forget a slathering of horseradish sauce to tie everything together!
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
potato
1 packet
beef rump
1 sachet
Aussie spice blend
1
cucumber
1
tomato
1 bag
mixed salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Horseradish Sauce
(Contains Egg, Milk;)
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel and cut potato 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 the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, sprinkle over Aussie spice blend, turning beef to coat. Transfer to a plate to rest.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• While beef is cooking, thinly slice cucumber into rounds. Thinly slice tomato into wedges. • In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season. • Add cucumber, tomato, mixed salad leaves and crumble in fetta cubes. Toss to combine.
• Slice beef. • Divide classic seared beef, mash and fetta salad between plates. • Top salad with walnuts. Serve with horseradish sauce. Enjoy!