Double Seared Steak & Rosemary Butter Sauce
with Creamy Mash & Broccoli
- Milk
- Eggs
You know you’re in for a good night when the only thing standing between you and a quality meal is a matter of minutes! With a cut of beef rump, buttery rosemary sauce and a potato mash, you can’t go wrong.
Ingredients
600 g
Beef Rump
2 packet
Potato
1
Garlic
1 packet
Rosemary
2
Broccoli
Not included in your delivery
1 drizzle
olive oil
40 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
20 g
butter (for the sauce)
(Contains: Milk)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), the milk and the salt, then mash until smooth. Cover to keep warm.
• Chop broccoli (including stalk!) into small florets. Pick the rosemary leaves and finely chop. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add broccoli and cook, tossing, until softened, 5-6 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
Place the beef rump between two sheets of baking paper. Using a meat mallet or rolling pin, pound the beef until slightly flattened. Season the beef with salt and pepper on both sides. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches, turning, for 5-6 minutes or until cooked to your liking. Transfer to a plate, cover and set aside to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
While the steak is resting, return the frying pan to a medium heat with the butter (for the sauce). Cook the rosemary and garlic until fragrant, 2-3 minutes.
Slice the seared steak. Divide the creamy mash and broccoli between plates. Top with the steak and spoon over the rosemary sauce. Serve with the mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: One reviewer described the flavour as stunning; others found the overall dish quite bland.
- Portions: Several reviewers felt the potato quantity was too small, with some noting they were still hungry after the meal. One reviewer also mentioned they would have liked an additional vegetable alongside the broccoli.
