Seared Rump Steak & Herby Potatoes
with Cherry Tomato Salad & Béarnaise Sauce
This meal is ideal for busy weeknights and busy people! Enjoy golden potatoes coated in a rich garlic herb butter teamed with tender beef rump, buttery béarnaise sauce and a colourful salad - all on the table in less than an hour!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 packet
Beef Rump
1 packet
Snacking Tomatoes
1 packet
Deluxe Salad Mix
1 packet
Green Dressing
1 packet
Roasted Potatoes with Garlic Herb Butter
(Contains Milk, Soy; May be present: Wheat, Gluten. )
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• See 'Top Steak Tips'! (below). Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beefrump, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Meanwhile, halve snacking tomatoes • In a large bowl, combine tomatoes, deluxe salad mix and green dressing. Season to taste.
• Prick a few holes in roasted potato with garlic herb butter container. • Microwave potatoes until hot and steaming, 3 minutes.
• Slice steak. • Divide rump steak, herby potatoes and cherry tomato salad between plates • Spoon béarnaise sauce over the beef to serve. Enjoy!