Seared Rump Steak & Herby Potatoes
with Cherry Tomato Salad & Béarnaise Sauce- Eggs
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
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.*
Ingredients
1 packet
Béarnaise Sauce
(Contains: Eggs, Milk; May be present: Almond, Cashew, Macadamia, Walnut.)
1 packet
Green Dressing
1 packet
Roasted Potatoes with Garlic Herb Butter
300 g
Beef Rump
1 packet
Snacking Tomatoes
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, halve snacking tomatoes • In a large bowl, combine tomatoes, gourmet leaf 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!
