Herby Beef Rump & Dill Sauce
with Buttery Garlic Crushed Potatoes & Veggies- Milk
You can't go wrong with the classic combo of beef and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the beef and sauce, plus garlic-laced veggies for some extra colour, texture and goodness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
2 clove
garlic
1
carrot
1 packet
beef rump
1 bag
parsley
1 sachet
lemon pepper seasoning
1 bag
silverbeet
Not included in your delivery
1
olive oil
1 tbs
water
40 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Thinly slice carrot into rounds. Roughly chop silverbeet. Roughly chop parsley. Set aside. • Place beef between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season beef with salt and pepper.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and 1/2 the garlic until fragrant, 1 minute. Add the water and a generous pinch of salt then bring to the boil. Remove pan from heat, then return potato to pan, tossing to coat. Lightly crush potato. Cover to keep warm.
• Meanwhile, heat a frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add silverbeet and remaining garlic and cook until just wilted and fragrant, 1-2 minutes. Season with salt and pepper, then transfer to a bowl. Cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium heat. Cook the butter until melted and browned slightly, 1-2 minutes. Remove from heat, then stir in parsley. • Season the parsley-butter sauce to taste. • Divide beef, potatoes and veggies between plates. • Spoon parsley-butter sauce over beef and potatoes to serve. Enjoy!
