Classic Seared Double Beef Rump & Horseradish Sauce

Name: Classic Seared Double Beef Rump & Horseradish Sauce with Mash & Fetta Walnut Salad
Total time: 20 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 2 packet beef rump; 1 sachet Aussie spice blend; 1 cucumber; 1 tomato; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 bag mixed salad leaves; 1 packet Fetta Cubes; 1 packet walnuts; 1 packet Horseradish Sauce

with Mash & Fetta Walnut Salad

Get up to $200 off!

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!

Allergens:

Milk

•Walnut

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 packet

beef rump

1 sachet

Aussie spice blend

cucumber

tomato

1 bag

mixed salad leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

1 packet

Horseradish Sauce

(Contains: Milk; May be present: Soy.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3442 kJ

Fat44.2 g

of which saturates17 g

Carbohydrate32.3 g

of which sugars12.2 g

Protein72.4 g

Sodium1043 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Frying Pan

Cooking Steps

• 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. TIP: Cook beef in batches if your pan is getting crowded.

• 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.