Seared Beef Rump & Creamy Potato Mash

Name: Seared Beef Rump & Creamy Potato Mash with Herby Hollandaise & Steamed Veggies
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 1 Carrot; 300 g Beef Rump; 1 packet Baby Leaves; 1 packet Hollandaise; 1 Baby Broccoli; 2 packet Potato; 1 sachet Seasoning Blend; 1 Lemon; 1 packet Parsley

with Herby Hollandaise & Steamed Veggies

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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!

Tags:

Under 40g carbs

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

300 g

Beef Rump

1 packet

Baby Leaves

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

Baby Broccoli

2 packet

Potato

1 sachet

Seasoning Blend

Lemon

1 packet

Parsley

Nutrition Values

Energy (kJ)1750 kJ

Calories419 kcal

Fat21.7 g

of which saturates5 g

Carbohydrate16.5 g

of which sugars6.4 g

Dietary Fibre5.7 g

Protein36.7 g

Cholesterol55 mg

Sodium813 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

PDF

• 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.