Beef Rump & Twice-Cooked Herby Potatoes
Take your cooking skills to the next level!
Time to unleash your inner chef! Tender rump steak is seared to perfection and is topped with a home-made garlic and garlic 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!
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 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
apple
1
Cos Lettuce
300 g
Beef Rump
1 packet
Rosemary
2 packet
Potato
2
Garlic
1
Radish
Not included in your delivery
1 drizzle
olive oil
50 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 and radish.
• 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 with salt 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 4-5 minutes
each side for medium-rare, or until cooked to
your liking.
• Transfer to a plate to rest.
• To the room-temperature butter, add cooked
garlic. Season to taste and mash to combine.
• In a medium bowl, combine cos lettuce, apple,
radish and dill & parsley mayonnaise. Season
to taste.
• Slice beef.
• Divide beef rump, twice-cooked herby potatoes
and Waldorf-style salad between serving plates.
• Dollop garlic compound butter over rump steak
to serve. Enjoy!
