Pan-Seared Steak
with Potato Mash & Garlic-Rosemary Sauce
- Milk
There is something so comforting about the aroma of butter, rosemary and garlic cooking in a hot pan. Completely mouth-watering to say the least. Drizzled over a hot steak, atop a big creamy mound of mashed potato – it’s all about easing yourself gently into the cooler months, gently.
Ingredients
4 unit
potatoes
1 bunch
rosemary
1 clove
garlic
1 head
broccoli
1 bag
green beans
1 packet
beef rump
Not included in your delivery
olive oil
120 g
butter
(Contains: Milk;)
¼ cup
milk
(Contains: Milk;)
½ tsp
salt
2 tbs
white wine vinegar
1 tbs
honey
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Peel the potatoes and roughly chop into 2 cm chunks. Pick the rosemary leaves and finely chop. TIP: Hold the rosemary stalk in one hand and run your fingers down the stalk with the other to remove the leaves easily! Peel and crush the garlic. Chop the broccoli into 2 cm florets and roughly chop the stalk. Trim the green beans and slice in half.
Add the potatoes to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add 1/2 of the butter, the milk and the salt (use suggested amount) and mash together using a potato masher or fork until smooth. Season to taste with a pinch of pepper. Set aside and cover with a lid to keep warm.
While the potato is cooking, heat the remaining butter and a dash of olive oil (to stop the butter burning!) in a large frying pan over a medium heat. Add the rosemary and the garlic and cook for 1-2 minutes, or until fragrant. Add the white wine vinegar and honey and stir to combine. Season to taste with a pinch of salt and pepper. Transfer to a small bowl, cover with foil to keep warm and set aside.
Return the large frying pan to a medium-high heat and add a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Slice into thin strips.
While the beef is resting, return the pan to a medium-high heat and add a drizzle of olive oil. Add the broccoli and green beans and cook for 5-6 minutes, or until tender. Season to taste with a pinch of salt and pepper. TIP: Add 2 tbs water to the pan if you like to help speed up the cooking process!
Divide the potato mash and vegetables between plates. Top with the pan-seared steak. Stir the garlic-rosemary sauce and spoon over the adults’ portions and the kids’ if you like!
