Double Beef Rump & Parmesan Mashed Potato
with Cherry Tomato & Mustard Cider Salad
- Milk
With its perfect proportions and superstar ingredients, your average steak, salad and mash has levelled up! In this number, Parmesan cheese is stirred through creamy mashed sweet potatoes, while the salad welcomes cherry tomatoes, gourmet leaves and mustard cider dressing. We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Gourmet Leaf Mix
1 packet
Mustard Cider Dressing
1 packet
Parmesan Cheese
(Contains: Milk)
2
Sweet Potato
600 g
Beef Rump
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
60 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Half-fill a medium saucepan
with boiling water, then add a generous pinch of salt.
• Peel sweet potato and cut into large chunks.
• Cook sweet potato in the boiling water, over high heat, until easily pierced with a
fork, 12-15 minutes. Drain and return to pan.
• Add the butter, milk and Parmesan cheese to sweet potato. Mash until smooth.
Cover to keep warm.
• Meanwhile, finely chop garlic. Halve snacking tomatoes. • In a small bowl, place the remaining butter and allow to come to room temperature. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Mash to combine, then set aside. TIP: If the butter is too hard, leave to warm up and combine later!
• See Top Steak Tips (left). Season beef rump with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning. TIP: Cook in batches if your pan is getting crowded.
• In a large bowl, combine the honey and mustard cider dressing with a drizzle of vinegar and olive oil. Add snacking tomatoes and gourmet leaf mix. Toss to combine. Season to taste. • Slice steak. • Divide beef rump, Parmesan mashed potato and rocket-tomato salad between plates. • Dollop a spoonful of garlic butter over steak to serve. Enjoy!
