HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRump Steak With Pesto Mash
Rump Steak with Pesto Mash

Rump Steak with Pesto Mash

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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!

Tags:Egg FreeNaturally Gluten-FreeHealthyUnder 30 Minutes
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

450 g

desiree potatoes

100 g

green beans

1 bunch


15 g

Parmesan cheese


25 g

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)



2 fillet

rump steak

Not included in your delivery

¼ cup



2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2390 kJ
Fat24.3 g
of which saturates6.1 g
Carbohydrate34.1 g
of which sugars5 g
Dietary Fibre0 g
Protein50.6 g
Sodium194 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.