Rump Steak with Pesto Mash
- Milk
- Pine Nut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
Stuck for news ways to make a side of mashed potato more interesting? This flavoursome, homemade basil pesto is sure to do the trick. Once you have learned the secret of the perfect pesto, the store bought ones won’t compare, and plain mashed potato won’t make the cut!
Ingredients
450 g
Desiree Potatoes
100 g
green beans
1 bunch
basil
15 g
Parmesan cheese
(Contains: Milk;)
25 g
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
½
lemon
2 fillet
rump steak
Not included in your delivery
¼ cup
milk
(Contains: Milk;)
2 tsp
olive oil
Utensils
Cooking Steps
To prepare the ingredients, peel and cube the potatoes. Trim the green beams, pick the basil leaves, finely grate the cheese and juice the lemon.
Place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 20 minutes or until tender. Add the green beans in the last 3 minutes of cooking. Drain. Separate the beans from the potatoes. Cover the beans and set aside. Add the milk to the potatoes and mash with a potato masher until smooth.
Meanwhile to make the pesto, place the basil, Parmesan cheese, pine nuts, lemon juice, and olive oil in a mortar and pestle and process until smooth. If you don’t have a mortar and pestle just chop all of the ingredients very finely and mix together. Set aside.
Heat a little oil in a frying pan over a high heat. Season the steak with salt and pepper. Add the steak to the hot pan and cook for 4-5 minutes on each side, or until cooked to your liking. Remove from the pan and set aside. Cover with foil and rest for 5 minutes.
Stir half of the pesto through the mashed potato.
To serve, divide the pesto mash, greens beans and steaks between plates. Top the steaks with the remaining pesto.
