Easy Beef Rump & Lemony Potatoes
with Tomato Salad & Hollandaise
- Milk
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with a squeeze of lemon juice for extra zap. They’ll go nicely with the seasoned beef rump, drizzled in hollandaise. This will become the only way you’ll want your potatoes and beef. *This recipe is under 650kcal per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
300 g
Beef Rump
1 sachet
Classic Roast Seasoning
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Shredded Cabbage Mix
1
Lemon
2
Radish
Not included in your delivery
½ tsp
honey
15 g
butter
(Contains: Milk)
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While the potato is cooking, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil. Add beef, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. Transfer to a plate to rest.
• Roughly chop tomato. Thinly slice radish. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add salad leaves, tomato and radish. Toss to combine.
Little cooks: Help toss the salad!
• Slice beef rump. • Divide beef, crushed lemon potatoes and tomato salad between plates. Spoon any resting juices over the beef. • Serve with hollandaise and any remaining lemon wedges. Enjoy!
