Seared Steak & Rosemary Sauce
with Creamy Parsnip Mash & Mayo
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
You know you’re in for a good night when the only thing standing between you and a quality meal is a matter of minutes! With a cut of beef eye round, buttery rosemary sauce and a parsnip mash, you can’t go wrong.
Ingredients
2
potato
1
parsnip
1 clove
garlic
1 bag
green beans
1 sprig
rosemary
1 bag
baby spinach leaves
1 packet
Beef Eye Round
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains: Milk; )
¼ tsp
salt
40 g
butter (for the mash)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Finely chop the garlic. Trim the green beans. Pick the rosemary leaves and finely chop.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Cook the potato and parsnip in the boiling water 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. Mash until smooth. Add the baby spinach leaves and stir until wilted, 1-2 minutes. Cover to keep warm.
While the potato and parsnip are cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring, until tender, 5 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef eye round. Cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and set aside to rest.
While the steak is resting, return the frying pan to a medium heat with the butter (for the sauce). Cook the rosemary and garlic until fragrant, 2-3 minutes.
Slice the seared steak. Divide the parsnip mash and green beans between plates. Top with the steak and spoon over the rosemary sauce. Serve with the mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rosemary sauce and parsnip mash, though some found the overall dish a bit plain.
- Ease of prep: Customers praised the simple instructions, with several mentioning it was quick and easy to prepare.
- Suggestions: Consider using a more tender cut of steak; some found eye round too tough even when cooked medium-rare.
- Portions: Several reviewers requested more vegetables, particularly green beans, to balance the meal.
