Beef Rump & Salmon Steak Braised Leek
with Braised Leek, Veggies & Truffle Mayo
- Wheat
- Gluten
- Eggs
- Fish
- Milk
Tonight we’re digging into meltingly tender beef rump with leeks, braised to bring out all their natural sweetness. We think the real star of the show here is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips and tricks to achieve your crispiest roasties yet!
Ingredients
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs; )
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 packet
Green beans
300 g
Beef Rump
1
Carrot
2
Garlic
3
Potato
280 g
Salmon
(Contains: Fish; )
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
15 g
butter
(Contains: Milk; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See Top Steak Tips! (below left). Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Trim ends of asparagus. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is cooking, heat a second large frying pan over medium-high heat with a drizzle of olive oil. • Cook asparagus and carrot until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a splash of water to the pan to speed up the cooking process!
• While beef and salmon is resting, wipe out frying pan then return to high heat with a drizzle of olive oil. • Cook leek, tossing, until slightly charred, 1-2 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, vegetable stock powder, the butter and balsamic vinegar and cook, tossing, to combine. • Cover with a lid or foil, and simmer until tender and liquid has slightly thickened, 2-3 minutes.
• Slice beef and salmon. • Divide beef and salmon steak, twice-cooked potatoes, and veggies between plates. • Top beef and salmon with braised leek and any remaining pan sauce. • Serve with Italian truffle mayonnaise. Enjoy!
