Rustic Beef Rump & Creamy Potato Mash
with Tomato Salad
Tonight's dinner is all about rich comfort, starring beautifully seared beef rump seasoned with our savoury blend and smothered in a creamy mushroom sauce. Fluffy potato mash provides the perfect base for soaking up every drop of that luscious sauce. To complete the plate, a refreshing tomato and mixed salad leaf side, lightly dressed with vinegar, cuts through the richness for a balanced meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1 sachet
Savoury Seasoning
1 packet
Chopped Potato
(Contains: Sulphites; )
300 g
Beef Rump
1 packet
Mixed Salad Leaves
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
Nutrition Values
Utensils
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.
• 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!
