Easy Beef Rump & Mustard Onion Sauce
with Potato Wedges & Nutty Broccoli Salad
This sauce is next-level amazing and will surely leave a big impression at dinner time. How can it not dazzle with sweet caramelised onion chutney and Dijon mustard combined on top of herby beef sausages? Our mouths are already watering just thinking about it!
This recipe is under 650kcal per serving.
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
Ingredients
2
potato
1 packet
Beef Rump
1 head
broccoli
1 packet
roasted almonds
(Contains: Almond; May be present: Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
Dijon mustard
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
balsamic glaze
(Contains: Sulphites; )
Not included in your delivery
olive oil
¼ cup
water (for the veggies)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • 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 (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Meanwhile, cut broccoli into small florets. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • To a small microwave-safe bowl, combine Dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through.
• Add mixed salad leaves into a large bowl, along with broccoli, roasted almonds and balsamic glaze. Season and toss to combine. • Divide beef, potato wedges and nutty broccoli salad between plates. • Top beef with sweet mustard onion sauce. Enjoy!