Seared Steak & Rosemary Sauce

Name: Seared Steak & Rosemary Sauce with Creamy Mash & Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 bag baby broccoli; 1 clove garlic; 1 bag green beans; 1 sprig rosemary; 2 tbs milk; ¼ tsp salt; 1 bag baby spinach leaves; 1 packet Beef Rump; 1 packet mayonnaise; 40 g butter (for the mash); 20 g butter (for the sauce)

with Creamy Mash & Mayo

Get up to $175 off

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 rump, buttery rosemary sauce and a potato mash, you can’t go wrong.

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

Allergens:

Milk

•Egg

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

1 bag

baby broccoli

1 clove

garlic

1 bag

green beans

1 sprig

rosemary

1 bag

baby spinach leaves

1 packet

Beef Rump

1 packet

mayonnaise

Not included in your delivery

olive oil

2 tbs

milk

¼ tsp

salt

40 g

butter (for the mash)

20 g

butter (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)2942 kJ

Fat43.4 g

of which saturates19.4 g

Carbohydrate37.6 g

of which sugars15.8 g

Protein39.6 g

Sodium559 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 a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Trim the baby broccoli and green beans. Finely chop the garlic. Pick the rosemary leaves and finely chop.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

Cook the potato 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), the milk and the salt, then mash until smooth. Add the baby spinach leaves and stir until wilted, 1-2 minutes. Cover to keep warm.

While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 5 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

Place the beef rump between two sheets of baking paper. Using a meat mallet or rolling pin, pound the beef until slightly flattened. Season the beef with salt and pepper 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, turning, for 5-6 minutes or until cooked to your liking. Transfer to a plate, cover and set aside to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

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 creamy mash and greens between plates. Top with the steak and spoon over the rosemary sauce. Serve with the mayonnaise.