Double Parsley Butter Rump Steak & Potato Mash

Name: Double Parsley Butter Rump Steak & Potato Mash with Rainbow Carrots & Parsnip
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ packet Baby Rainbow Carrots; 1 parsnip; 2 potato; 30 g butter (for the mash); 2 tbs milk; ¼ tsp salt; 2 clove garlic; 1 packet parsley; 40 g butter (for the sauce); 2 packet Beef Rump

with Rainbow Carrots & Parsnip

Get up to $175 off

Juicy steak, velvety mash, and a pop of color—this steak and mash spectacular is pure comfort with a gourmet twist! Drizzled with rich, herby parsley butter and served alongside sweet, roasted baby carrots and parsnip, it’s a hearty meal that’s as vibrant as it is delicious. Get ready to savour every bite!

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ packet

Baby Rainbow Carrots

parsnip

potato

2 clove

garlic

1 packet

parsley

2 packet

Beef Rump

Not included in your delivery

olive oil

30 g

butter (for the mash)

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

¼ tsp

salt

40 g

butter (for the sauce)

(Contains: Milk; )

Nutrition Values

Energy (kJ)3838 kJ

Calories917 kcal

Fat48.7 g

of which saturates29.7 g

Carbohydrate45.1 g

of which sugars36.4 g

Dietary Fibre10.6 g

Protein72.4 g

Sodium620 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

•Baking Paper

•Baking Tray

•Medium Saucepan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Trim green tops from baby rainbow carrots and scrub them clean. Cut parsnip into wedges lengthways. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip. Cut potato into large chunks. • Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add the butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.

• Finely chop garlic and parsley. • Place butter (for the sauce) and garlic in a small heatproof bowl and microwave in 10 second bursts until softened. • Add parsley to the garlic butter and mash together with a fork. Season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

• Season beef with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, 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.