Double Beef Rump & Rocket-Cherry Tomato Salad
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Double Beef Rump & Rocket-Cherry Tomato Salad

Double Beef Rump & Rocket-Cherry Tomato Salad

with Dijon Mashed Potato & Garlic Butter

With its perfect proportions and superstar ingredients, your average steak, salad and mash, has levelled up! In this number, Dijon mustard is laced through creamy mashed potatoes, while the salad welcomes snacking tomatoes and spinach, rocket and fennel into the mix. And what is steak without a dollop of garlic butter, we couldn't not!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount



3 clove


1 punnet

Snacking Tomatoes

2 packet

beef rump

1 packet

Dijon mustard

1 bag

Spinach, Rocket & Fennel Mix

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

60 g


2 tbs


(Contains Milk;)

½ tsp


1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)3295 kJ
Fat42.5 g
of which saturates22.8 g
Carbohydrate27.3 g
of which sugars6.7 g
Dietary Fibre7.1 g
Protein72.6 g
Sodium552 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Non-Stick Pan



• Boil the kettle. Half-fill a medium 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 pan. • Add half the butter, milk and Dijon mustard to potato. Mash until smooth. Cover to keep warm.


• Meanwhile, finely chop garlic. Halve snacking tomatoes. • In a small bowl, place the remaining butter and allow to come to room temperature. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Mash to combine, then set aside.

TIP: If the butter is too hard, leave to warm up and combine later!


• Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season beef with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time. TIP: Cook beef in batches for best results.


• In a large bowl, combine the honey with a drizzle of vinegar and olive oil. Add snacking tomatoes, spinach, rocket & fennel mix and Parmesan cheese. Toss to combine. Season. • Slice steak. • Divide beef rump, Dijon mashed potato and rocket-cheery salad between plates. • Dollop a spoonful of garlic butter over steak to serve. Enjoy!

Little Chefs: Add the finishing touches by tossing the salad and dolloping over the garlic butter!