HelloHero: Double Beef Rump & Rocket-Tomato Salad

Name: HelloHero: Double Beef Rump & Rocket-Tomato Salad with Parmesan Mashed Potato & Garlic Butter
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 60 g butter; 2 tbs milk; 1 packet Parmesan cheese; 3 clove garlic; 1 tomato; 2 packet Beef Rump; ½ tsp honey; 1 packet Dijon mustard; drizzle vinegar (balsamic or white wine); 1 packet Spinach, Rocket & Fennel Mix

with Parmesan Mashed Potato & Garlic Butter

Get up to $200 off!

With its perfect proportions and superstar ingredients, your average steak, salad and mash, has levelled up! In this number, Dijon mustard is laced through creamy mashed potatoes, while the salad welcomes tomato wedges and spinach, rocket and fennel into the mix. And what is steak without a dollop of garlic butter, we couldn't not!

Tags:

Kid Friendly

Allergens:

Milk

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 Time25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Parmesan cheese

(Contains: Milk;)

3 clove

garlic

tomato

2 packet

Beef Rump

1 packet

Dijon mustard

1 packet

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

60 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3282 kJ

Calories784 kcal

Fat42.8 g

of which saturates23.1 g

Carbohydrate26.3 g

of which sugars7.6 g

Dietary Fibre6.2 g

Protein71.9 g

Sodium504 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut 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 pan. • Add half the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm.

• Meanwhile, finely chop garlic. Slice tomato into wedges. • 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 Dijon mustard with a drizzle of vinegar and olive oil. Add tomatoes and spinach, rocket & fennel 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!