Beef Rump & Garlic-Peppercorn Butter
with Garlicky Veggies & Mash
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with a punchy fragrant butter, cooked with garlic and peppercorns, fluffy mash and nutty veggies combine to make a special meal that'll have you buzzing too!
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
Ingredients
2
potato
½ sachet
black peppercorns
3 clove
garlic
1 bunch
asparagus
1
Brown Onion
1
carrot
1 packet
Beef Rump
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
30 g
butter (for the mash)
(Contains Milk; )
30 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add butter (for the mash) and the milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop garlic. • In a small microwave-safe bowl, add butter (for the sauce), peppercorns and half the garlic, then microwave in 10 second bursts, until melted. Season with salt and set aside.
• Trim ends of asparagus. Cut onion into wedges. Thinly slice carrot into sticks. Season beef rump on both sides with salt and pepper. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook asparagus, onion and carrot, tossing, until softened, 4-5 minutes. Add a dash of water to the pan to help veggies cook. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and toss to combine.
• Slice seared steak. • Divide mash, steak and garlicky greens between plates. Spoon over garlic-peppercorn butter and any steak resting juices. • Garnish garlicky veggies with toasted almonds. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds!