Nan's Beef & Crushed Parmesan Potatoes
with Sautéed Greens & Gravy
- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Midweek dinners call for something easy and tasty so we thought we'd add some more to your repertoire with this beef number. Lace juicy beef rump with gorgeous gravy and finish it all off with Parmesan crushed potatoes and some greens.
Ingredients
1
Broccoli
300 g
Beef Rump
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Green Beans
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
2
Potato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
½ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. • Cut potato into large chunks. Trim green beans. Chop broccoli (including the stalk!) into small florets. Finely chop garlic. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.
• Half-fill a medium saucepan with boiling water. • Cook potato in boiling water, uncovered, over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add butter and Parmesan cheese. Lightly crush with a potato masher or fork. Season to taste. Cover to keep warm. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans until tender, 4-5 minutes. • Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump, season and toss to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When the 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.
• Slice beef. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy and stir until combined. • Divide Parmesan potato crush, veggies and Nan's beef between plates. • Spoon over gravy. Sprinkle over flaked almonds. Tear over parsley
