Classic Beef Rump & Twice-Cooked Potatoes
with Mushroom Jus & Lemony Green Bean Salad
Does it get more classic than steak and potatoes? We don’t think so. This one is amped up with twice-cooked potatoes for an extra crispy crunch, and a hearty mushroom jus poured on as liberally as you please. There’ll be a line out the door for this meal.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
Green beans
300 g
Beef Rump
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Button Mushrooms
1 packet
Rosemary
1 packet
Worcestershire Sauce
(Contains: Wheat, Gluten, Soy, Fish; May be present: Gluten, Milk, Cashew, Fish, Wheat, Almond, Eggs, Soy, Sesame)
1 packet
baby leaves
2
Garlic
1
Lemon
3
Potato
Nutrition Values
Cooking Steps
• See ‘Top Steak Tips’ (below left)! Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into large chunks. Trim and halve green beans. • Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook potato in the boiling water, over high heat, for 7 minutes. • Place a colander or steamer basket on top and add green beans. Cover and steam until beans are tender, and potatoes are easily pierced with a fork, 6-7 minutes.
• Meanwhile, thinly slice button mushrooms. Slice lemon into wedges. Finely chop garlic. Pick rosemary leaves. • To a small microwave-safe bowl, add garlic and the butter and microwave in 10 second bursts until melted.
• Drain potatoes and transfer green beans to a serving bowl. Transfer potatoes to a lined oven tray. • Drizzle with olive oil and sprinkle rosemary. Season generously with salt and pepper, and toss to coat. • Spread out evenly and pour over garlic butter, then roast until tender, 20-25 minutes.
• Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add red wine jus, Worcestershire sauce and a splash of water, and stir to combine. Season generously with pepper. • To the bowl with the beans, add baby leaves, a squeeze of lemon juice, the honey and a drizzle of olive oil. Season to taste.
• Slice beef. • Bring everything to the table. Serve up beef rump, twice-cooked potatoes, mushroom jus and lemony green bean salad. Enjoy!
