Seared Steak & Rosemary Sauce
with Creamy 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 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!*
Ingredients
2
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
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
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. 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.
