EP Rump Steak & Creamy Garlic Sauce
with Mash - FTC
- Milk
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
1
Garlic
300 g
Beef Rump
1
Zucchini
1 sachet
Beef-Style Stock Powder
1
Potato
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into 2cm chunks. Cook potato in boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. Add butter, milk and crumbled stock (1 cube for 2P / 2 cubes for 4P) and mash with a potato masher or fork until smooth. Cover to keep warm.
Meanwhile, trim green beans. Cut zucchini into thin batons. Finely chop or crush garlic. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook green beans and zucchini, tossing occasionally, until softened, 4-5 minutes. Transfer to a plate and cover to keep warm.
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook steak for 3-4 minutes each side (depending on thickness), or until cooked to your liking. (This will give you a medium steak). Transfer to a plate to rest.
Return frying pan to a low heat with a drizzle of olive oil (if needed). Add garlic and cook, until fragrant, 1 minute. Add thickened cream and crumbled stock (1/2 cube for 2P / 1 cube for 4P). Cook, stirring, until slightly thickened, 1-2 minutes. Stir through steak resting juices and season with pepper. Thinly slice steak, divide between plates and top with creamy garlic sauce. Serve with mash and greens.
