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Sliced Beef & Herby Butter

Sliced Beef & Herby Butter

with Mediterranean Fries

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Nothing says family night like a juicy beef rump topped with a decadent pat of herby butter. You’ll be skipping the steakhouse and cooking at home a lot more often with this recipe in your back pocket!

Allergens:Milk

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

potatoes

1 sachet

Mediterranean spice blend

1 bunch

parsley

1 clove

garlic

1

brown onion

¼ tsp

mild curry powder

(May be present Nuts)

¼ tsp

sweet paprika

1 packet

beef rump

1 bag

baby spinach leaves

Not included in your delivery

60 g

butter

(ContainsMilk)

3 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2380 kJ
Fat30.6 g
of which saturates12.8 g
Carbohydrate30.8 g
of which sugars4 g
Dietary Fibre0 g
Protein39.9 g
Cholesterol0 mg
Sodium193 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Bowl
Large Pan
Spoon
Aluminum Foil
Plate
Kettle
Large Bowl
Sieve
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Remove the butter from the fridge and allow it to soften. Slice the potato (unpeeled) into 1 cm thick fries. Peel and crush the garlic.

2

Place the potato fries on the oven trays lined with baking paper and toss in the Mediterranean spice blend and 1 tbs of olive oil. Season with a pinch of salt and pepper. Bake for 20-25 minutes, or until golden and tender. TIP: Dividing the fries between the two oven trays to allow more space to ensure they cook evenly.

3

While the potato is cooking, finely chop the brown onion and parsley leaves. Heat 1 tbs of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the garlic, mild curry powder and sweet paprika (use the suggested amount of spices). Cook for 1 minute, or until fragrant. Transfer the mixture to a medium bowl and add the chopped parsley and the softened butter. Season to taste with a pinch of salt and pepper and mix well.

4

Season the beef rump with salt and pepper on both sides. Heat the remaining olive oil in the large frying pan over a medium-high heat. Add the beef and cook for 2-3 minutes on each side. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well done. Transfer the beef to a plate, cover with foil and rest for 5 minutes. Thinly slice.

5

While the beef is cooking, bring a full kettle of water to the boil. Add the baby spinach leaves to a large heatproof bowl. Cover with boiling water and blanch for 2 minutes, or until wilted. Drain and return to the bowl.

6

Divide the blanched spinach leaves between plates and top with the Mediterranean fries and sliced beef. Spoon over the herby butter.