Seared Beef Rump & Creamy Potato Mash
with Herby Hollandaise & Steamed Veggies
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
Beautifully seasoned beef rump nestled on creamy potato mash makes for the ultimate cosy weeknight dinner. Steamed broccoli and green beans get a squeeze of lemon on the side, finished off with a tangy homemade parsley hollandaise for good measure. We’ve replaced the green beans in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Carrot
300 g
Beef Rump
1 packet
Baby Leaves
1 packet
Hollandaise
(Contains: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew, May contain traces of allergens; )
1
Baby Broccoli
2 packet
Potato
1 sachet
Seasoning Blend
1
Lemon
1 packet
Parsley
Nutrition Values
Utensils
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with the boiled water and add a pinch of salt.
• Meanwhile, peel and cut potato into large chunks. Trim baby broccoli (see ingredients). Slice carrot into half-moons. Slice lemon into wedges. Roughly chop parsley leaves.
• Cook potato in boiling water until easily pierced with a fork, 12-15 minutes.
• In the last 8 minutes of cook time, place a colander or steamer basket on top of saucepan, then add broccoli and carrot. Cover with a lid and steam until veggies are tender and potatoes can be easily pierced with a fork.
• In a small bowl combine beef rump with salt and pepper and seasoning blend and a drizzle of olive oil.
• 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. IP: The spice blend will char slightly in the pan, this adds to the flavour!
• In a small bowl, combine hollandaise, parsley, a squeeze of lemon juice and a pinch of pepper.
• When the veggies are done, transfer to a large bowl with baby leaves, then add a squeeze of lemon juice. Toss until slightly wilted. Season to taste with salt and pepper.
• Drain potato and return to the saucepan. Add the butter, milk and a pinch of salt and mash until smooth.
• Slice beef. Divide seared beef, mash and steamed greens between plates. • Serve with chive hollandaise and remaining lemon wedges. Enjoy!
