Beef Rump Steak & Twice-Cooked Potatoes

• Drain potato 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, heat a large frying pan over  
medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook beef for 4-5 minutes 
each side for medium-rare, or until cooked to 
your liking. Transfer to a plate to rest.

• While the beef is cooking, heat a second large 
frying pan over medium-high heat with a drizzle 
of olive oil.
• Cook green beans and carrot, tossing regularly, 
until tender, 4-5 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 the beef is resting, wipe out frying pan and 
return to high heat with a drizzle of olive oil.
• Cook sliced 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, butter and balsamic 
vinegar and cook, tossing, to combine.
• Cover with a lid (or foil), then simmer until 
tender and liquid has slightly thickened,  
2-3 minutes.