Long after you finish this dinner of steak and three veg, you're going to remember the way it was transformed by the simple addition of a luscious creamy mustard sauce. It's an easy trick that gives this classic dish a new lease of life.
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/ Serving 4 people
/ Serving 4 people
baby spinach leaves
light thickened cream(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, salt and the butter and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Roughly chop the parsley.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook until tender, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying to a high heat with a drizzle of olive oil. Season the beef rump with a pinch of salt and pepper on both sides. When the oil is hot, add the beef and cook for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak, but cook for a little less if you like it rare or a little longer for well done.
Return the frying pan to a medium heat and add the light thickened cream and Dijon mustard. Crumble in 1 beef stock cube. Simmer until the sauce starts to thicken, 2-3 minutes. Stir in any beef resting juices.
TIP: Add a little less mustard if you're not a fan of the flavour.
Thinly slice the steak. Divide the mashed potato, veggies and steak between plates. Spoon over the creamy mustard sauce and garnish with parsley.