Seared Steak & Fuss-Free Mash
with Creamy Parmesan Sauce & Mustardy Greens
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
Baby Broccoli
300 g
Beef Rump
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Mashed Potato
(Contains: Milk; May be present: Gluten, Wheat.)
1 packet
Garlic Paste
1 packet
Wholegrain Mustard
Cooking Steps
• Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). Season beef with salt and pepper. • 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. Transfer to a plate to rest.
TIP: If your beef is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• Meanwhile, chop zucchini. • Trim and halve baby broccoli. • Return pan to medium-high heat with a drizzle of oil. Cook zucchini and baby broccoli, tossing, until tender, 4-5 minutes. • Add wholegrain mustard to your taste and toss to coat. Season to taste. • Transfer to a bowl and cover to keep warm.
• In a heatproof bowl, place mashed potato. Microwave until hot and steaming, 3 minutes. Season. • Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste (see ingredients) until fragrant, 1 minute. • Add light cooking cream and a pinch of salt. Simmer until slightly reduced, 1-2 minutes. • Remove from heat and stir in Parmesan cheese until combined. Season with pepper.
• Slice steak. • Divide steak, mash and mustardy greens between plates. • Spoon over creamy Parmesan sauce to serve. Enjoy!
