Seared Steak & Mashed Potato
with Garlic Veggies & Creamy Rosemary Sauce
- Milk
Ingredients
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
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide the mashed potato, beef rump and garlic veggies between plates. • Spoon over the creamy rosemary sauce. Serve with the lemon wedges. Enjoy!
