Double Seared Steak & Rosemary Sauce
with Creamy Mash & AsparagusYou 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
Asparagus
1
Garlic
1
Courgette
1 packet
Rosemary
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Bring a medium saucepan of lightly salted water
to the boil.
• Peel potato and cut into large chunks.
• Slice courgette into sticks.
• Trim ends of asparagus.
• Finely chop garlic.
• Pick rosemary leaves and finely chop.
TIP: Run your fingers down the rosemary stalk to
remove the leaves easily.
Little cooks: Help pick the herbs from the stems!
• Cook potato in the boiling water until easily
pierced with a fork, 10-15 minutes. Drain and
return to the saucepan.
• Add the butter (for the mash), milk and salt,
then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help
mash the potatoes!
• While potato is cooking, heat a large frying pan
over a medium-high heat with a drizzle of
olive oil. Cook courgette, turning, until tender,
2-4 minutes each side. Transfer to a bowl.
Season to taste.
• Add asparagus to pan and cook until tender,
5-6 minutes. Transfer to bowl with courgette and
cover to keep warm.
• Season beefrump with salt and pepper on both
sides.
• Return the frying pan to medium-heat with a
drizzle of olive oil. When oil is hot, cook beef for
4-5 minutes each side for medium-rare, or until
cooked to your liking.
• Transfer to a plate, cover and set aside to rest.
• While steak is resting, return the frying pan to
medium heat with the butter (for the sauce).
Cook rosemary and garlic until fragrant,
2-3 minutes.
• Slice steak.
• Divide seared steak, creamy mash and greens
between plates. Spoon over rosemary sauce.
• Serve with the mayonnaise. Enjoy!
Little cooks: Add the finishing touch by helping
plate up. Careful, it's hot!
