Beef Rump Steak & Twice-Cooked Potatoes
with Braised Leek, Veggies & Truffle Mayo
- Wheat
- Gluten
- Eggs
- 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
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
15 g
butter
(Contains: Milk)
1 tsp
balsamic vinegar
Nutrition
You will need
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
and add a generous pinch of salt. Cook potato
over high heat until easily pierced with a fork,
10-15 minutes.
• Meanwhile, finely chop garlic.
• Trim green beans.
• Thinly slice carrot into sticks.
• Season beef rump with salt and pepper.
• Drain potato well and transfer to a lined oven
tray. Season generously with salt and pepper,
drizzle with olive oil and toss to coat.
• Bake until tender and golden, 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 beef, for 4-5 minutes each
side for medium-rare, or until cooked to your
liking. Transfer to a plate to rest.
• While beef is cooking, heat a second large frying
pan over medium-high heat with a drizzle of
olive oil.
• Cook green beans 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 is resting, wipe out the first frying
pan then 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, stirring to combine.
• Cover with a lid (or foil) and simmer until tender
slightly thickened, 2-3 minutes.
• Slice steak.
• Divide beef rump steak, twice-cooked potatoes,
and veggies between plates.
• Top beef with braised leek and any remaining
sauce from the pan.
• Serve with Italian truffle mayonnaise. Enjoy!
