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!
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
Ingredients
2
Potato
2 clove
Garlic
½ head
Cos Lettuce
1
Apple
1
Radish
2 sprig
Rosemary
1 packet
Beef Rump
½ packet
Dijon Mustard
(Contains Sulphites; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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.
• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice apple and radish. Pick rosemary leaves. • Place beefrump 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.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• 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.
• See 'Top Steak Tips!' (left). When 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.
• 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.
• Slice beef rump. • Divide rump steak, twice-cooked rosemary potatoes and Waldorf-style salad between plates. • Dollop mustard compound butter over rump steak to melt. Enjoy!