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NZ Thyme Beef Rump
NZ Thyme Beef Rump

NZ Thyme Beef Rump

with Caramelised Cherry Tomatoes & Mashed Potato

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

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

300 g

Beef Rump

1 sachet

Thyme

2 packet

Potato

1

Parsnip

1 packet

Cherry Tomatoes

Nutrition Values

Calories289 kcal
Energy (kJ)1210 kJ
Fat8.2 g
of which saturates4 g
Carbohydrate16.9 g
of which sugars7.2 g
Dietary Fibre5.6 g
Protein35 g
Cholesterol55 mg
Sodium100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Preheat the oven to 240°C/220°C fan-forced. Slice the cherry tomatoes in half. Pick and roughly chop the thyme leaves. Place the cherry tomatoes in a medium bowl and toss with the balsamic vinegar, a pinch of salt and pepper and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). Place the dressed cherry tomatoes on an oven tray lined with baking paper and roast until blistered, 15-20 minutes.

2

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

3

When the tomatoes have 15 minutes left, trim the green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beans and cook until tender, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.

4

Return the frying pan to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person and season with each side with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

5

While the steak is resting, return the frying pan to a medium heat. Add the roasted cherry tomatoes, butter and water, and cook until the butter is melted, 1 minute. Stir through any steak resting juices.

6

Thinly slice the steak. Divide the green beans, mash and steak between plates. Spoon over the caramelised cherry tomatoes.