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Seared Steak & Mashed Potato

Seared Steak & Mashed Potato

with Garlic Veggies & Creamy Rosemary Sauce

Recipe Development TeamUpdated on November 03, 2025

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Get up to $230 off

Calories

:

378 kcal

Protein

:

36.7g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Baby Broccoli

1

Carrot

3

Garlic

1

Lemon

1 packet

Light Cooking Cream

(Contains: Milk)

1

Potato

1 packet

Rosemary

1 sachet

Vegetable Stock Pot

300 g

Beef Rump

Nutritional Values

Calories378 kcal

Energy (kJ)1580 kJ

Fat18.3 g

of which saturates9.6 g

Carbohydrate16.3 g

of which sugars8.3 g

Dietary Fibre5.8 g

Protein36.7 g

Cholesterol26.6 mg

Sodium459 mg

Potassium158 mg

Calcium1.5 mg

Iron0.7 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• While the potatoes are boiling, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Thinly slice carrot into half-moons. Finely chop garlic. Pick and finely chop rosemary. Slice lemon into wedges.

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add baby broccoli, carrot and a splash of water and cook, tossing, until just tender, 5-6 minutes. • Add half the garlic and cook, tossing, until garlic is fragrant and veggies are tender, 1 minute. • Season with salt and pepper and set aside in a bowl. Cover to keep warm.

4

• Season beef rump with salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef for 3-4 minutes for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

5

• Return the frying pan to low heat with a drizzle of olive oil. Add the remaining garlic and rosemary and cook, stirring until fragrant, 1 minute. • Add light cooking cream, vegetable stock powder and any resting juices from the beef and cook until slightly thickened, 1-2 minutes. • Season to taste with salt and pepper and a squeeze of lemon juice.

6

• Divide the mashed potato, beef rump and garlic veggies between plates. • Spoon over the creamy rosemary sauce. Serve with the lemon wedges. Enjoy!

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