HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Rump Steak & Mustardy Greens
Seared Rump Steak & Mustardy Greens

Seared Rump Steak & Mustardy Greens

with Garlic-Parsley Butter & Mash

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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.

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet

black peppercorns

1 bunch


1 clove


1 bunch




1 packet

beef rump

1 packet

wholegrain mustard


Not included in your delivery

olive oil

30 g

butter (for the sauce)


40 g

butter (for the mash)


2 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat38.4 g
of which saturates22.3 g
Carbohydrate37.7 g
of which sugars5.9 g
Dietary Fibre0 g
Protein43.3 g
Cholesterol0 mg
Sodium874 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt to the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.


While the potato is cooking, lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. Finely chop the parsley leaves. Finely chop the garlic. In a large frying pan, heat olive oil (2 tsp for 2 people / 4 tsp for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl along with the crushed peppercorns, parsley (reserve some for garnish!) and butter (for the sauce). Season with salt and mash with a fork to combine. Set aside.


Trim and halve the broccolini lengthways. Thinly slice the courgette into batons. Season the beef rump on both sides with salt.


See Top Steak Tips (left) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and top with the garlic-parsley butter. Set aside to rest for 5 minutes.


While the steak is resting, wipe out the frying pan and return to a medium-high heat. Add the broccolini and courgette with a dash of water and cook, tossing, until softened, 4-5 minutes. Add the wholegrain mustard and toss to combine. Season to taste. TIP: Add a little less mustard if you're not a fan!


Slice the steak. Divide the steak, mashed potato and mustardy greens between plates. Spoon over the garlic-parsley butter and steak resting juices. Garnish with the reserved parsley.