Seared Beef Rump & Garlic-Rosemary Sauce
with Sweet Potato Mash, Greens, & Truffle Mayo
- Milk
- Eggs
The forgotten green vegetable, it's time to give silverbeet some real estate on your plate. AKA Swiss chard, it tastes somewhat like spinach, but with a heartier texture and pleasant bittersweet flavour that's perfect with subtly sweet zucchini in the mix, and of course, a juicy steak and mandatory mash. Complete the dish with a simple but stellar sauce, and a dollop of fancy mayo.
Ingredients
2
sweet potato
1
zucchini
1 bag
silverbeet
2 clove
garlic
2 sprig
rosemary
1 packet
beef rump
1 packet
Italian truffle mayonnaise
(Contains: Eggs)
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains: Milk)
40 g
butter
(Contains: Milk)
1 drizzle
warm water
1 tsp
honey
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. Cut zucchini into large chunks. Roughly chop silverbeet. Finely chop garlic. Pick rosemary leaves and finely chop. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper.
• Cook sweet potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the milk, 1/2 the butter and a generous pinch of salt. Mash until smooth. Season with a pinch of pepper. • Cover with a lid to keep warm.
• Meanwhile, heat a large frying pan over mediumhigh heat with a drizzle of olive oil. • Cook zucchini, tossing, until tender, 5 minutes. • Add silverbeet and 1/2 the garlic and cook until slightly wilted, 2 minutes. • Season to taste. Transfer to a medium bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: The steak will keep cooking as it rests!
• Return frying pan to medium heat with remaining butter and a dash of olive oil (the oil prevents the butter from burning!). • Cook rosemary and remaining garlic, stirring, until fragrant, 1-2 minutes. • Add a drizzle of warm water, the vinegar and the honey. Stir to combine. Season to taste. Remove from heat.
• Slice seared beef rump. • Divide beef, sweet potato mash and greens between plates. • Spoon garlic-rosemary sauce over beef. • Serve with Italian truffle mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the garlic-rosemary sauce and truffle mayo, though some found the sauce underwhelming. The sweet potato mash was a hit with most.
- Ease of prep: Customers found the vegetables easy to prepare and cook. Some struggled with cooking the steak to the right tenderness.
- Suggestions: Consider using a thicker cut of steak for better results. Adding cauliflower to the greens was a tasty variation.
- Portions: Several mentioned the steak portion was too small for four people. Some found the silverbeet cooked down to very little.
- Substitutions: Regular mash can replace sweet potato for fussy eaters. Dried rosemary works if fresh is unavailable.
