Seared Beef Rump & Parmesan Sauce
with Sweet Potato Mash & Tomato Salad
- Milk
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
2
sweet potato
1 packet
beef rump
1 sachet
savoury seasoning
1 packet
light cooking cream
(Contains: Milk)
1 packet
Parmesan cheese
(Contains: Milk)
1
tomato
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Parmesan cream sauce was a standout for many, pairing beautifully with the seasoned beef and sweet potato mash. The flaked almonds added a welcome texture that several customers appreciated.
- Ease of prep: Most found the recipe quick and straightforward to follow. Timing the beef can be tricky, particularly for those who prefer it medium-well to well done.
- Suggestions: Several customers found the savoury seasoning quite salty and suggest using about half the recommended amount. Some swapped the salad for steamed vegetables or peas and cauliflower, and a few roasted the sweet potato instead of mashing it for a different result.
- Portions: A number of customers felt the rump steak portion was too small for two people, and a few noted the sweet potato quantity was either too little or too much.
- Sauce tips: If the Parmesan sauce is not thickening, keep the heat at medium and stir continuously for the full one to two minutes. One customer stirred the Parmesan through the mash instead, which worked well.
