Seared Beef Rump & Peppercorn Sauce with Mash & Greens
Pre-Prepped | Three Steps | Ready in 15
Heads-up - you'll need a microwave for this recipe!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
courgette
1 packet
Silverbeet
1 packet
Beef Rump
1 packet
Peppercorn Sauce
(Contains: Milk, Soy; )
1 packet
mashed potato
(Contains: Milk, Sulphites; May be present: Gluten, Eggs, Fish, Tree Nuts, Sesame, Soy)
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Chop courgette and silverbeet • Place beef between two sheets of baking paper. Pound with rolling pin until slightly flattened (this ensures it’s extra tender!) • Heat olive oil in frying pan over high heat. Season beef • Cook beef, turning, for 5-6 mins or until cooked to your liking • Halfway through cooking steak, add courgette and cook until softened. Transfer to a plate to rest
• Return the pan to medium-high heat • Add silverbeet and toss to wilt, 1-2 mins. Transfer to the plate • To the pan, add peppercorn sauce. Simmer until heated, 1 min
• Meanwhile, transfer mashed potato to a heatproof bowl • Microwave until hot and steaming, 3 mins. Season to taste • Slice steak. Plate up mash, steak and veggies • Spoon over peppercorn sauce to serve
