Double Beef Rump Steak & Braised Leek
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Double Beef Rump Steak & Braised Leek

Double Beef Rump Steak & Braised Leek

Take your cooking skills to the next level!

Time to unleash your inner chef! Tonight we’re digging in to 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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Milk
Egg
Gluten

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 Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

Potato

1 clove

Garlic

1 packet

Green beans

1

Carrot

1

Leek

2 packet

Beef Rump

1 sachet

vegetable stock powder

1 packet

Italian Truffle Mayonnaise

(Contains Egg, Gluten; )

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(Contains Milk; )

1 tsp

balsamic vinegar

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Nutrition Values

Energy (kJ)3385 kJ
Fat39.9 g
of which saturates15.2 g
Carbohydrate42.7 g
of which sugars22.6 g
Dietary Fibre7.3 g
Protein71 g
Sodium827 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

Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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 green beans. 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.

2
2

• 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!

3
3

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded. Transfer to a plate to rest.

4
4

• While the beef is cooking, add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.

5
5

• While beef 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.

6
6

• Slice steak. • Divide beef rump steak, twice-cooked potatoes, and steamed veggies between plates. • Top rump with braised leek and any remaining pan sauce. • Serve with Italian truffle mayonnaise. Enjoy!