Quick Spiced Beef Rump & Basil Pesto
with Carrot-Potato Mash & Salad- Milk
- Cashew
Ingredients
1
Potato
1
Garlic
1 packet
Snacking Tomatoes
300 g
Beef Rump
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Mixed Salad Leaves
1 sachet
Garlic & Herb Seasoning
1
Cucumber
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then a good drizzle of olive oil and a pinch of salt. Mash until smooth and cover to keep warm.
If you've upgraded to beef rump, place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Add to the bowl with the seasoning, as above. Turn to coat.
Heat a drizzle of olive oil in the frying pan over high heat. When oil is hot, cook beef, turning, for 5-6 minutes, or to your liking. Transfer to a plate to rest for 5 minutes (it will keep cooking as it rests!).
Slice beef, then serve as above.
