Seared Beef Rump & Baby Broccoli
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Seared Beef Rump & Baby Broccoli

Seared Beef Rump & Baby Broccoli

with Mustardy Green Beans, Parsley Butter & Mash

It's the little things that make this dish sing! Mustard-doused veggies are one-of-a-kind and complement the parsley-garlic butter rump oh so well. With a smashing serving of creamy mash, this one is extra hearty and extra tasty!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
•Under 30g carbs
•Kid Friendly
Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½ sachet

black peppercorns

1 bunch

parsley

1 clove

garlic

1 packet

beef rump

1 packet

wholegrain mustard

1 bag

green beans

1 bunch

baby broccoli

Not included in your delivery

1

olive oil

2 tbs

milk

(Contains Milk;)

¼ tsp

salt

30 g

butter (for the sauce)

(Contains Milk;)

30 g

butter (for the mash)

(Contains Milk;)

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Nutritional Values

Energy (kJ)1878 kJ
Fat18.5 g
of which saturates7.8 g
Carbohydrate27.4 g
of which sugars7.2 g
Dietary Fibre10.5 g
Protein41.1 g
Sodium2440 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Medium Non-Stick Pan

Instructions

1
1

• Take the butter (for the sauce) from the fridge (to bring to room temp!). • Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into 2cm chunks. • Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

2
2

• While the potatoes are boiling, lightly crush black peppercorns in a pestle and mortar or using a rolling pin. • Finely chop parsley. Finely chop garlic. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic, cook until fragrant, 1 minute. Transfer to a bowl with the peppercorns, parsley (reserve some for garnish!) and butter (for the sauce). Season with salt and mash with a fork to combine. Set aside.

3
3

• Trim green beans and baby broccoli. • Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

4
4

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and top with the pepper and parsley butter.

5
5

• While the steak is resting, wipe out the frying pan and return to medium-high heat. • Add baby broccoli and green beans with a dash of water and cook, tossing, until softened, 4-5 minutes. • Add wholegrain mustard to the pan and toss to combine.

TIP: Add a little less mustard if it is not to your taste. Season to taste with salt and pepper

6
6

• Thinly slice the steak and divide between plates, spoon over the melted butter and resting juices. • Serve with the mashed potato and mustard veggies. Garnish with reserved parsley to serve. Enjoy!