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Seared Beef & Rosemary Sauce

Seared Beef & Rosemary Sauce

with Garlicky Silverbeet & Creamy Mash

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Rated 3.4 / 4out of 823 ratings
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Sure, it goes by many names (silverbeet, spinach or chard are a few) but in every language this hearty green leaf is totally delicious and definitely good for you. Try it in this comforting yet fancy version of traditional meat-and-three-veg. Dig in!

Tags:Low Calorie
Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potato

1 unit

courgette

1 bunch

rosemary

1 clove

garlic

1 packet

beef rump

1 bag

silverbeet

Not included in your delivery

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

2 tsp

vinegar (white wine or red wine)

1 tsp

honey

olive oil

¼ tsp

salt

2 tsp

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2240 kJ
Fat24.6 g
of which saturates14.1 g
Carbohydrate33.7 g
of which sugars7.1 g
Protein41 g
Sodium681 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Large Pan
Potato Masher
Sieve
Lid
Medium Non-Stick Pan
Medium Bowl
Plate
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Bring a large saucepan of salted water to the boil. TIP: Put a lid on the saucepan to help the water boil faster! Peel the potato and cut into 2cm chunks. Cut the courgette into 2cm chunks. Roughly chop the silverbeet. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. Slice each beef rump in half to get 1 steak per person.

MAKE THE POTATO MASH
MAKE THE POTATO MASH
2

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk, salt and 1/2 the butter. Mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover with a lid to keep warm and set aside.

Cook the veggies
Cook the veggies
3

While the potato is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the courgette and cook, stirring, for 5 minutes, or until tender. Add the silverbeet and 1/2 the garlic and cook for a further 2 minutes, or until slightly wilted. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.

COOK THE BEEF
COOK THE BEEF
4

Return the medium frying pan to a high heat with a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides. Once hot, add the steaks to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and set aside to rest. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done.

Make the sauce
Make the sauce
5

While the steak is resting, return the medium frying pan to a medium heat with the remaining butter and a dash of olive oil (to stop the butter from burning!). Add the remaining garlic and the rosemary and cook for 1-2 minutes, or until fragrant. Add the warm water, vinegar and honey and stir to combine. Season to taste with salt and pepper.

SERVE UP
SERVE UP
6

Thinly slice the beef. Divide the creamy mash and vegetables between plates. Top with the seared beef and spoon over the rosemary sauce.