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.
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 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: Milk, Eggs; May be present: Cashew, Walnut, Macadamia, Almond.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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!
