[NID] Seared Beef Rump & Mushroom Sauce
with Potato Mash & Tomato Salad
- Sulphites
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Ingredients
1
Tomato
1 sachet
Savoury Seasoning
1 packet
Chopped Potato
(Contains: Sulphites; )
300 g
Beef Rump
1 packet
Mixed Salad Leaves
1 packet
mushroom sauce
(Contains: Wheat, Gluten, Milk; May be present: Soy)
Nutrition Values
Cooking Steps
• In a bowl, combine beef rump, savoury seasoning and a drizzle of olive oil. Season with salt and pepper. • Roughly chop tomato.
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook diced potato over a medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return to saucepan with the butter and milk. Mash until smooth.
• While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• In a large bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Slice beef rump. • To a medium microwave-safe bowl, microwave mushroom sauce for 30 seconds or until heated through. • Plate up potato mash, beef rump and tomato salad, then spoon mushroom sauce over beef rump to serve. Enjoy!
