Double Seared Beef Rump & Carrot-Potato Smash

Name: Double Seared Beef Rump & Carrot-Potato Smash with Spinach-Rocket Salad & Gravy
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 packet chopped potato; 40 g butter; 2 tbs milk; 2 packet beef rump; 1 sachet Nan's special seasoning; 1 packet snacking tomatoes; 1 packet Spinach, Rocket & Fennel Mix; drizzle vinegar (balsamic or white wine); 1 sachet gravy granules; ½ cup boiling water

with Spinach-Rocket Salad & Gravy

Get up to $200 off!

This seared steak and cheat's gravy goes perfectly with the vibrant veggie mash and crisp tomato salad. The carrot in the mash keeps the carbs down, and adds a subtle sweet and earthy flavour.

Tags:

Over 30g protein

•Kid Friendly

Allergens:

Milk

•Gluten

•Soy

•Sulphites

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

chopped potato

2 packet

beef rump

1 sachet

Nan's special seasoning

1 packet

snacking tomatoes

1 packet

Spinach, Rocket & Fennel Mix

1 sachet

gravy granules

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

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

drizzle

vinegar (balsamic or white wine)

½ cup

boiling water

Nutritional Values

Energy (kJ)2785 kJ

Fat25.6 g

of which saturates14 g

Carbohydrate38 g

of which sugars8.5 g

Protein68.2 g

Sodium879 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil. Peel and cut carrotinto large chunks. • Cook chopped potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, the milk and a generous pinch of salt. Lightly mash, then cover to keep warm.

• Meanwhile, place beef rump between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (it will keep cooking it rests!).

TIP: Cook rump steak in batches for the best results.

• While the steak is resting, boil the kettle. Halve snacking tomatoes. • In a large bowl, combine spinach, rocket & fennel mix, tomatoes, a drizzle of the vinegar and a drizzle of olive oil. Toss to combine. • In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice beef rump steak. • Divide steak, carrot-potato smash and tomato garden salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!