Seared Steak & Mustardy Crushed Potatoes
with Garlic Butter & Parmesan-Pear Salad
Tonight, sit back and enjoy the delights of 'meat and three' with a hint of Dijon mustard in the crushed potatoes to pleasantly surprise the tastebuds. Served with seared beef rump, drizzled with garlic butter, plus crisp salad leaves, it's a many-hit-wonder.
This recipe is under 650kcal 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
3 clove
garlic
½
pear
1 bag
salad leaves
1 packet
Beef Rump
3
potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Dijon mustard
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
½ tsp
honey
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Bring the butter to room temperature. Cut the potato into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain.
While the potato is cooking, finely chop the garlic. Thinly slice the pear. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add 1/2 the butter. Stir to combine and set aside.
In a large bowl, combine the honey, white wine vinegar and a drizzle of olive oil. Add the pear, mixed salad leaves and grated Parmesan cheese. Set aside.
See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season the beef rump on both sides with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.
While the steak is resting, return the frying pan to a medium heat with a drizzle of olive oil and the remaining butter. Cook the remaining garlic until fragrant, 1 minute. Remove from the heat, then add the potato and Dijon mustard. Season with salt and pepper. Toss to coat and lightly crush the potato with a fork.
Toss the salad. Slice the steak. Divide the steak, mustardy crushed potatoes and Parmesan and pear salad between plates. Spoon the garlic butter over the steak.
