Seared Beef & Parsley Butter
with Parsnip Mash & Broccoli
- Milk
Long after you finish this humble dinner of steak, mash and greens, you're going to remember the way it was transformed by the simple addition of a herby butter melted over your meat. It's an easy trick that gives this classic dish a new lease of life. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving*
Ingredients
1
potato
2
parsnip
2 clove
garlic
1 bunch
parsley
1 head
broccoli
1 packet
Beef Rump
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
40 g
butter (for the sauce)
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip. Cut the potato into bite-sized chunks. Cut the parsnip into small chunks. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan, then add the butter (for the mash), milk and the salt. Mash until smooth, then cover to keep warm.
While the potato and parsnip are cooking, finely chop the garlic and parsley leaves. Cut the broccoli into small florets and roughly chop the stalk. In a medium bowl, combine the beef rump and a drizzle of olive oil, then season with salt and pepper. Set aside.
Place the butter (for the sauce) and 1/2 the garlic in a small bowl and microwave in 10 second bursts until softened. Add the parsley to the garlic butter and mash together with a fork. Season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!
See Top Steak Tips (below) for extra info! In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness). Transfer to a plate to rest.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the beef rump is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the broccoli until browned and softened, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.
Slice the beef rump. Divide the beef rump, parsnip mash and broccoli between plates. Top the beef rump with the parsley butter.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the parsley butter, calling it a "game changer" that paired well with the steak and vegetables.
- Ease of prep: Reviewers found this a straightforward, simple meal to prepare, with some noting it felt like restaurant-quality food at home.
- Suggestions: Consider adding more vegetables or a richer sauce; some found steaming the broccoli preferable to pan-frying.
- Portions: Several customers mentioned needing to add extra potatoes to have enough mash for their servings.
- Meat quality: Some reported issues with tough or unevenly cut steak; cooking times varied due to inconsistent thickness.
