Seared Paprika Beef Rump & Apricot Glaze
with Mashed Potato & Green Bean Salad- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Tonight's dinner is sure to be a winner, featuring perfectly seared beef rump generously coated in a sticky apricot glaze for a touch of sweet fruitiness. We're pairing this with fluffy mashed potato and a light, vibrant side of green beans and baby spinach leaves. It's a satisfying dinner that's bursting with colour and flavour!
Ingredients
1 packet
Chopped Potato
(Contains: Sulphites; )
1 packet
Green beans
1 packet
Apricot Sauce
300 g
Beef Rump
1 packet
Baby Spinach Leaves
1 sachet
Paprika Spice Blend
(Contains: Soy, Wheat, Gluten, May contain traces of allergens; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook chopped potato in the boiling water over high heat until easily pierced with a fork, 8-10 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, in a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add beef rump and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking.
• Remove pan from heat, add apricot sauce and a splash of water, turning beef to coat.
• Transfer to a plate, spoon over any remaining glaze from the pan, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the is cooking, trim green beans.
• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes. Drain green beans and allow to cool slightly.
• In a large bowl, combine baby spinach leaves and cooled green beans with a drizzle of olive oil and vinegar. Season to taste.
• Slice beef.
• Divide mashed potato, seared paprika beef rump and green bean salad between plates. Spoon any remaining apricot glaze over pork to serve. Enjoy!
