Beef Rump & Cheesy Hasselback Potatoes
with Mustard Gravy & Charred Corn Cobs
Get ready for a mouthful of flavour and comfort! Savoury beef rump are paired with crispy, golden hasselback potatoes, drizzled with rich mustard gravy for that perfect finishing touch. Add a refreshing tomato salad to balance it all out and You've got a hearty, satisfying meal that’ll have you coming back for more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
300 g
Beef Rump
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Rosemary
1 packet
Mixed Salad Leaves
1 packet
Dijon Mustard
2 packet
Potato
1
Corn
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato in half lengthways. Pick and finely chop thyme leaves. • In a small microwave-safe bowl, add thyme and the butter. Microwave in 10 second bursts, until melted. • Place potato halves flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on a lined oven tray, brush over thyme butter and season with salt. Toss gently to combine and sprinkle over shredded Cheddar cheese. Roast, flat side down, until tender, 30-35 minutes. Little cooks: Take the lead by brushing the herb butter onto the potatoes!
• Meanwhile, cut corn cob in half. Thinly slice onion (see ingredients). Roughly chop tomato. • When potatoes have 20 minutes remaining, brush corn with olive oil and season to taste. Place on a second lined oven tray. • Roast until tender and slightly charred.
• Meanwhile, season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • In the last 5 minutes of cook time, add onion and a pinch of brown sugar, and cook until softened. Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Help wash and toss the salad!
• In a medium saucepan, combine red wine jus and Dijon mustard. • Heat over medium heat, whisking, until smooth, 1 minute.
• Slice beef. • Divide beef, onion, cheesy hasselback potatoes, charred corn cobs and tomato salad between plates. • Spoon mustard jus over sausages to serve. Enjoy!
