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!
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Ingredients
2
Potato
Garlic
1
Asparagus
1
Carrot
1
Leek
2
Beef Rump
1
Vegetable Stock Powder
1
Italian Truffle Mayonnaise
(Contains Egg, Gluten; )
Not included in your delivery
1
olive oil
water
butter
(Contains Milk; )
balsamic vinegar
Nutrition Values
Instructions
• 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.
• 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 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Cook in batches if your pan is getting crowded.
• 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.
• 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.
• 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!