Seared Beef Rump & Parmesan Sauce
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Seared Beef Rump & Parmesan Sauce

Seared Beef Rump & Parmesan Sauce

with Sweet Potato Mash & Tomato Salad

Any good meal has to have the right trifecta of components. As you'll see here, we've provided you with the perfect example; savoury seasoned beef, sweet potato mash and a tomato salad. Oh and because we are extra sweet, we've added a sharp Parmesan sauce to tie it all together.

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

Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount


sweet potato

1 packet

beef rump

1 sachet

savoury seasoning

1 packet

light cooking cream

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)



1 bag

mixed salad leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g



vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2529 kJ
Fat32.4 g
of which saturates17.7 g
Carbohydrate35.6 g
of which sugars16.6 g
Dietary Fibre8 g
Protein42.5 g
Sodium702 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel sweet potato and cut into bite-sized chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.


• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, sprinkle savoury seasoning over the beef, turning to coat. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.


• Wipe out frying pan then return to medium heat. • Add light cooking cream and Parmesan cheese. • Cook until slightly thickened, 1-2 minutes. Season with salt, then stir through a generous pinch of pepper.


• Roughly chop tomato. In a large bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice beef. • Divide seared beef rump, sweet potato mash and tomato salad between plates. • Spoon creamy Parmesan sauce over the beef and garnish with flaked almonds to serve. Enjoy!

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