Rump Steak & Twice-Cooked Herby Potatoes

Name: Rump Steak & Twice-Cooked Herby Potatoes Take your cooking skills to the next level!
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 apple; 1 Cos Lettuce; 300 g Beef Rump; 1 packet Rosemary; 2 packet Potato; 2 Garlic; 1 Radish

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Time to unleash your inner chef! Tender rump steak is seared to perfection, and is topped with a home-made garlic and parsley compound butter. We think the real star of the show is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips to achieve your crispiest roasties yet!

Tags:

High Protein

Allergens:

Egg

•Soja

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Egg, Soja; )

apple

Cos Lettuce

300 g

Beef Rump

1 packet

Rosemary

2 packet

Potato

Garlic

Radish

Nutrition Values

Calories434 kcal

Energy (kJ)1820 kJ

Fat23.5 g

of which saturates5.5 g

Carbohydrate18.7 g

of which sugars9.7 g

Dietary Fibre5.4 g

Protein35.1 g

Cholesterol55 mg

Sodium222 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

•Baking Paper

Cooking Steps

• See ‘Top Steak Tips’ (below left)! • Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Cut potato into large chunks. Peel garlic cloves. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.

• Meanwhile, finely shred cos lettuce (see ingredients). • Thinly slice apple. • Pick rosemary leaves. • Season beefrump with salt and pepper.

• Drain potatoes and transfer to a lined oven tray. Set garlic cloves aside. • Sprinkle over rosemary and drizzle with olive oil. Season generously with salt and pepper, and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: Roughing the edges helps the potatoes get extra crispy while roasting!

• When the potatoes have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest.

• To the butter, add cooked garlic. Season to taste and mash to combine. • In a medium bowl, combine cos lettuce, apple and dill & parsley mayonnaise. Season with salt and pepper.

• Slice beef rump. • Divide rump steak, twice-cooked rosemary potatoes and Waldorf-style salad between serving plates. • Dollop garlic compound butter over rump steak to serve. Enjoy!