Double Rump Steak & Twice-Cooked Herby Potatoes
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Double Rump Steak & Twice-Cooked Herby Potatoes

Double Rump Steak & Twice-Cooked Herby Potatoes

with Mustard Compound Butter & Cos Salad

Time to unleash your inner chef! Tender rump steak is seared to perfection, and is topped with a home-made garlic and dijon compound butter. We think the real star of the show is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips to achieve your crispiest roasties yet!

Allergens:
Milk
•Sulphites
•Egg
•Soy

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Potato

2 clove

Garlic

½ head

Cos Lettuce

1

Apple

1

Radish

1 packet

Garlic & Herb Seasoning

2 packet

Beef Rump

½ packet

Dijon Mustard

(Contains Sulphites; )

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

50 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3763 kJ
Fat50.1 g
of which saturates23 g
Carbohydrate42.3 g
of which sugars24.9 g
Dietary Fibre8 g
Protein70.8 g
Sodium571 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 Saucepan
•Baking Paper
•Baking Tray
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. In a small bowl, add the butter and allow to come to room temperature. • Cut potato into large chunks. Peel garlic cloves. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.

2
2

• Meanwhile, finely shred cos lettuce. Thinly slice apple and radish into sticks. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season on both sides with salt and pepper.

3
3

• Drain the potatoes and transfer to a lined oven tray. Set aside garlic cloves. • Sprinkle over garlic and herb seasoning and drizzle with olive oil. Season generously with salt and pepper, and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: Roughing the edges helps the potatoes get crisp edges while roasting!

4
4

• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook beef in batches if your pan is getting crowded). • Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

5
5

• To the butter, add dijon mustard and garlic. Season with salt and pepper and mash to combine. • In a medium bowl, combine cos lettuce, apple, radish and dill & parsley mayonnaise. Season with salt and pepper.

6
6

• Slice beef rump. • Divide rump steak, herby twice-cooked potatoes and cos salad between plates. • Dollop mustard compound butter over rump steak to melt. Enjoy!