Double Rump Steak & Twice-Cooked Herby Potatoes

Name: Double Rump Steak & Twice-Cooked Herby Potatoes Take your cooking skills to the next level!
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 2 Garlic; 1 apple; 1 Cos Lettuce; 1 packet Dill & Parsley Mayonnaise; 600 g Beef Rump; 1 packet Rosemary; 2 packet Potato; 1 Radish; 1 drizzle olive oil; 50 g butter

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Time to unleash your inner chef! Tender rump steak is seared to perfection, and is topped with a home-made garlic and parsley 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:

Eggs

•Soy

•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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

apple

Cos Lettuce

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

600 g

Beef Rump

1 packet

Rosemary

2 packet

Potato

Radish

Not included in your delivery

1 drizzle

olive oil

50 g

butter

(Contains: Milk; )

Nutrition Values

Calories850 kcal

Energy (kJ)3560 kJ

Fat56 g

of which saturates24.3 g

Carbohydrate18.8 g

of which sugars9.8 g

Dietary Fibre5.4 g

Protein67.2 g

Cholesterol110 mg

Sodium298 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.

Cooking Steps

• 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.

• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice apple and radish. Pick rosemary leaves (see ingredients). • Place beefrump 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. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Drain potatoes and transfer to a lined oven tray. Set garlic cloves aside. • Sprinkle over rosemary 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 extra crispy while roasting!

• 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.

• To the butter, add cooked 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.

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