Beef Rump & Peppercorn Hollandaise Sauce
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Beef Rump & Peppercorn Hollandaise Sauce

Beef Rump & Peppercorn Hollandaise Sauce

with Kumara Fries & Cherry Tomato Salad

Peppercorns meets hollandaise, a wonder duo sauce swooping in to transform this beef steak dinner into something new. Serve up with a side of fries to catch any leftover sauce.

This recipe is under 550kcal per serving.

Tags:
Over 30g protein
Under 550kcal
Allergens:
Egg

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Kumara

1 packet

cherry tomatoes

2 clove

garlic

½ sachet

black peppercorns

1 packet

Beef Rump

1 packet

Hollandaise

(Contains Egg; )

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2002 kJ
Fat18 g
of which saturates5.2 g
Carbohydrate43.5 g
of which sugars10.1 g
Dietary Fibre6.4 g
Protein36.2 g
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut kumara into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

2
2

• Meanwhile, halve cherry tomatoes. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • See 'Top Steak Tips!' (below). Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest

4
4

• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and peppercorns until fragrant, 1 minute. • Transfer garlic-peppercorn oil to a small bowl, then add hollandaise and stir to combine. Season to taste.

5
5

• In a medium bowl, combine mixed salad leaves, cherry tomatoes and a drizzle of balsamic vinegar and olive oil. Season to taste.

6
6

• Slice seared beef rump. • Divide beef, tomato salad and kumara fries between plates. • Pour peppercorn hollandaise sauce over beef to serve. Enjoy!