Seared Steak & Rosemary Sauce

Name: Seared Steak & Rosemary Sauce with Creamy Mash & Asparagus
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 300 g Beef Rump; 2 packet Potato; 1 Asparagus; 1 Garlic; 1 Courgette; 1 packet Rosemary; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk; ¼ tsp salt; 20 g butter (for the sauce); 2 tbs Mayonnaise

with Creamy Mash & Asparagus

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.

Tags:

Kid Friendly

•High Protein

Allergens:

Milk

•Eggs

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

2 packet

Potato

Asparagus

Garlic

Courgette

1 packet

Rosemary

Not included in your delivery

1 drizzle

olive oil

40 g

butter (for the mash)

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

¼ tsp

salt

20 g

butter (for the sauce)

(Contains: Milk; )

2 tbs

Mayonnaise

(Contains: Eggs; )

Nutrition Values

Calories399 kcal

Energy (kJ)1670 kJ

Fat112 g

of which saturates33.8 g

Carbohydrate14.2 g

of which sugars5.7 g

Dietary Fibre4.8 g

Protein37.4 g

Cholesterol97 mg

Sodium1000 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.

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Slice courgette into sticks. Trim asparagus. • Finely chop garlic. Pick 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 fork, 10-15 minutes. Drain and return to the saucepan. • Add the butter (for the mash), milk and salt, then mash until smooth. • Add baby 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 courgette and asparagus, tossing, until tender, 5 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

• Season beef rump with salt and pepper on both sides. • Return frying pan to a medium-heat with a drizzle of olive oil. When the oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, cover and set aside to rest.

• While the steak is resting, return frying pan to medium heat with the butter (for the sauce). Cook the rosemary and garlic until fragrant, 2-3 minutes.

• Slice the steak. • Divide the creamy mash and greens between plates. Top with the steak and spoon over the rosemary sauce. Serve with the mayonnaise. Enjoy!