Seared Double Steak & Mustardy Greens

Name: Seared Double Steak & Mustardy Greens with Garlic-Peppercorn Butter & Mash
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 30 g butter (for the sauce); 2 potato; 40 g butter (for the mash); 2.5 tbs milk; ½ sachet black peppercorns; 1 clove garlic; 1 bag green beans; ½ packet wholegrain mustard; 1 leek; 2 packet Beef Rump

with Garlic-Peppercorn Butter & Mash

Get up to $175 off

Long after you finish this humble dinner of steak and greens, you're going to remember the way it was transformed by the simple addition of tangy wholegrain mustard cooked into the veggies. It's an easy trick that gives this classic dish a new lease of life.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with courgette, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

½ sachet

black peppercorns

1 clove

garlic

1 bag

green beans

½ packet

wholegrain mustard

(Contains: Sulphites; )

leek

2 packet

Beef Rump

Not included in your delivery

olive oil

30 g

butter (for the sauce)

(Contains: Milk; )

40 g

butter (for the mash)

(Contains: Milk; )

2.5 tbs

milk

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)3717 kJ

Fat48.7 g

of which saturates26.7 g

Carbohydrate39.1 g

of which sugars17.2 g

Protein72.4 g

Sodium489 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 Pan

•Large Non-Stick Pan

Cooking Steps

Bring the butter(for the sauce) to room temperature. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter(for the mash), milk and a pinch of salt, then mash until smooth. Cover to keep warm.

While the potato is cooking, lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop the garlic. In a large frying pan, heat olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a medium bowl, then add the crushed peppercorns and butter (for the sauce). Season with salt and mash with a fork to combine. Set aside.

Trim the green beans. Thinly slice the courgette into half-moons. Season the beef rump on both sides.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and top with the garlic-peppercorn butter. Set aside to rest.

TIP: Cook in batches for best results!

While the steak is resting, wipe out the frying pan and return to a medium-high heat. Cook the green beans and courgette, tossing, until softened, 4-5 minutes. Add the wholegrain mustard (see ingredients) and toss to combine. Season to taste.

TIP: Add a little less mustard if you're not a fan!

Slice the steak. Divide the mash, mustardy greens and steak between plates. Spoon over any steak resting juices and melted garlic-peppercorn butter to serve.