Seared Beef Rump & Mushroom Sauce
with Potato Mash & Baby Capsicum Salad- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
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.*
Ingredients
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
(Contains: Milk, Gluten, Wheat; May be present: Soy.)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
