Shortcut Seared Beef Rump & Mushroom Sauce
with Potato Mash & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Tomato
1 packet
Mushroom Sauce
1 packet
Chopped Potato
300 g
Beef Rump
1
Capsicum
1 sachet
Savoury Seasoning
1 packet
Rocket
1 packet
Parmesan Cheese
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, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate.
• 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.
• Slice beef. • Divide potato mash, seared beef and salad between plates. • Spoon over mushroom sauce to serve. Enjoy!
