Double Beef Rump & Twice-Cooked Herby Potatoes
Take your cooking skills to the next level!
Time to unleash your inner chef! Tender rump steak is seared to perfection and is topped with a home-made garlic and garlic 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1
apple
1
Cos Lettuce
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
600 g
Beef Rump
1 packet
Rosemary
2 packet
Potato
1
Radish
Nutrition Values
Utensils
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 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. 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 for 3-4 minutes each side (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 steak, twice-cooked rosemary potatoes and Waldorf-style salad between serving plates. • Dollop herby compound butter over rump steak to melt. Enjoy!
