Seared Beef Rump & Mushroom Sauce
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Seared Beef Rump & Mushroom Sauce

Seared Beef Rump & Mushroom Sauce

with Potato Mash & Baby Capsicum Salad

Pile tasty beef rump on a bed of creamy potato mash: the best base for every dinner delight. And how about some salad for a side? Sounds good to me.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Quick Prep
Super Quick
Allergens:
Milk

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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chopped potato

1 packet

Beef Rump

1 sachet

Savoury Seasoning

2

baby capsicum

1

tomato

1 packet

mixed salad leaves

1 packet

Mushroom Sauce

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

(Contains Milk;)

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2238 kJ
Calories535 kcal
Fat27 g
of which saturates13.8 g
Carbohydrate34 g
of which sugars5.5 g
Dietary Fibre3.4 g
Protein37 g
Sodium751 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook chopped potato over a medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return to saucepan with the butter and milk. Mash until smooth.

2
2

• While the potato is cooking, season beef rump with savoury seasoning. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, turning regularly, for 3-6 minutes or until cooked to your liking (this will give you a medium steak). Transfer to a plate, cover and rest, 5 minutes.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

3
3

• While the beef is cooking, roughly chop baby capsicum and tomato. • In a large bowl, combine tomato, baby capsicum, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

4
4

• To a medium microwave-safe bowl, microwave mushroom sauce for 30 seconds or until heated through. • Plate up potato mash, seared beef and salad between plates for the kids portion. • Plate up the remaining mash, beef and salad, then spoon mushroom sauce over the adults portion. Enjoy!