Rump Steak & Twice-Cooked Rosemary Potatoes
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Rump Steak & Twice-Cooked Rosemary Potatoes

Rump Steak & Twice-Cooked Rosemary 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 dijon 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:
Over 30g protein
Allergens:
Milk
Egg
Soy

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

Total Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

2

Potato

2 clove

Garlic

½ head

Cos Lettuce

1

Apple

1

Radish

2 sprig

Rosemary

1 packet

Beef Rump

½ packet

Dijon Mustard

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

50 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2958 kJ
Calories707 kcal
Fat42.7 g
of which saturates19 g
Carbohydrate42.3 g
of which sugars24.9 g
Dietary Fibre8.3 g
Protein39 g
Sodium498 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

Medium Saucepan
Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. In a small bowl, place the butter and set aside 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.

2
2

• Meanwhile, finely shred cos lettuce. Thinly slice apple and radish. Pick rosemary leaves (see ingredients). • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season on both sides with salt and pepper.

3
3

• Drain the potatoes and transfer to a lined oven tray. Set garlic aside. • Sprinkle rosemary over potatoes 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 crisp edges while roasting!

4
4

• 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, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

5
5

• Add dijon mustard (see ingredients) and cooked garlic to the butter. Season with salt and pepper and mash to combine. • In a medium bowl, combine cos lettuce, apple, radish and dill & parsley mayonnaise. Season with salt and pepper.

6
6

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