Seared Double Beef Rump & Parsley-Garlic Butter
with Mustardy Green Beans, Baby Broccoli & Mash- Milk
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.*
Ingredients
2
potato
½ sachet
black peppercorns
1 bunch
parsley
1 clove
garlic
2 packet
beef rump
1 bag
green beans
1 bunch
baby broccoli
1 packet
wholegrain mustard
Not included in your delivery
1
olive oil
30 g
butter (for the sauce)
(Contains: Milk;)
30 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
TIP: Cook beef in batches for the best results.
• 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
• 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!
