Easy Beef Rump & Lemony Potatoes
with Tomato Salad & Hollandaise- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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
2
potatoes
½
lemon
½ packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Chicken-Style Stock Powder
1 tbs
Aussie Spice Blend
1 packet
Beef Rump
1
tomato
2
radish
1 bag
salad leaves
1 packet
Hollandaise
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
½ tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
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!
