Lemon Pepper Beef & Golden Potato Chunks
with Roasted Kumato & Parmesan-Garlic Crumb
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with zesty beef and potato chunks, these Parmesan-garlic crumbed tomatoes will have you savouring each and every bite. Compliments to the Kumato we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
1
Garlic
1 packet
Parmesan Cheese
300 g
Beef Rump
2
Potato
2
Kumato
1 packet
Panko Breadcrumbs
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, halve kumato. Finely chop garlic.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes.
- Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, stir through Parmesan cheese and season to taste.
- In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt. Add beef rump, turning to coat.
- Return the pan to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- While beef is cooking, place kumato on a second lined oven tray.
- Sprinkle over rosemary, drizzle with olive oil and season with salt and pepper.
- Roast until tomatoes are just blistered, 4-5 minutes.
- In a second medium bowl, combine mixed salad, a drizzle of balsamic vinegar and olive oil. Season.
- Slice beef.
- Divide potato chunks, beef, salad and roasted kumato between plates.
- Top kumato with Parmesan garlic crumb.
- Serve with Italian truffle mayonnaise. Enjoy!
