HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Beef Rump & Mustard Sauce
Southern Beef Rump & Mustard Sauce

Southern Beef Rump & Mustard Sauce

with Sour Cream & Onion Mash

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Long after you finish this dinner of steak and three veg, you're going to remember the way it was transformed by the simple addition of a luscious mustard sauce. It's an easy trick that gives this classic dish a new lease of life.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!


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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









1 packet

sour cream


1 sachet

All-American spice blend

1 packet

beef rump

15 g

Dijon mustard


1 bunch


Not included in your delivery

olive oil

40 g

butter (for the mash)


¼ tsp


20 g

butter (for the sauce)


¼ cup


1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3186 kJ
Fat39.9 g
of which saturates24.8 g
Carbohydrate56.7 g
of which sugars21.6 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium1349 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Cut the carrot (unpeeled) and courgette into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 15-20 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, finely chop the brown onion. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Transfer to a bowl.


Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter (for the mash), sour cream and the salt and mash with a potato masher or fork until smooth. Add the onion to the mashed potato and stir through. Cover to keep warm.


See Top Steak Tips (below) for extra info! In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef rump and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate to rest.

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the frying pan to a medium heat. Add the butter (for the sauce), Dijon mustard, the water and brown sugar. Season with salt and pepper. Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 1 minute. Stir through the steak resting juices and remove from the heat.


Roughly chop the herbs. Slice the steak. Divide the onion mash, steak and roasted veggies between plates. Pour over the mustard sauce and garnish with the herbs.