Double Worcestershire Beef Rump & Crushed Veggies

Name: Double Worcestershire Beef Rump & Crushed Veggies with Apple Salad & Peppercorn Hollandaise
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 600 g Beef Rump; 1 packet Worcestershire Sauce; 1 packet Hollandaise; 1 packet Potato; 2 Carrot; 1 apple; 1 packet Mixed Salad Leaves

with Apple Salad & Peppercorn Hollandaise

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It’s the sauce no one can pronounce but we love it all the same. Add Worcestershire sauce to the pan to soak into the tender beef rump, then pour over a pepper Hollandaise to bring the flavours to bursting. Trust us, it does taste as good as it sounds (even if it’s a struggle to say out loud)!

Tags:

High Protein

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

600 g

Beef Rump

1 packet

Worcestershire Sauce

(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten. )

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

1 packet

Potato

Carrot

apple

1 packet

Mixed Salad Leaves

Nutrition Values

Energy (kJ)2530 kJ

Calories604 kcal

Fat29 g

of which saturates9 g

Carbohydrate18.4 g

of which sugars11.3 g

Dietary Fibre5.4 g

Protein66 g

Cholesterol110 mg

Sodium432 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

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato and carrot, then cut both into large chunks. • Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. • Drain the veggies and set aside. Return saucepan to medium-high heat with a drizzle of olive oil. Add half the garlic and cook until fragrant, 1 minute. • Remove from heat, return veggies to the pan, season generously with salt and toss to coat. Lightly crush with a fork, then cover to keep warm.

• Meanwhile, thinly slice apple. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Generously season each side of the beef with salt and pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-5 minutes each side (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add Worcestershire sauce and gently turn beef to coat. Transfer to a plate to rest. • While the beef is resting, wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook peppercorns and remaining garlic until fragrant, 1 minute. Remove pan from heat, then add hollandaise and a splash of water. Stir to combine and season to taste.

• In a medium bowl, combine a drizzle of vinegar and olive oil. Season, then add mixed salad leaves and apple, tossing to coat. • Slice the beef rump. • Divide Worcestershire beef rump, crushed veggies and apple salad between plates. • Spoon peppercorn hollandaise sauce over beef to serve. Enjoy!