Beef Rump & Garlic-Pepper Butter
with Almond 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!
We’ve replaced the asparagus and carrot in this recipe with broccoli and baby rainbow carrots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2
Potato
¼ tsp
Cracked Black Pepper
3 clove
garlic
1 packet
broccoli florets
½
Onion
1 packet
Baby Rainbow Carrots
1 packet
Beef Rump
1 packet
flaked almonds
(Contains Almond; )
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
30 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • 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 the butter (for the mash) and milk to potato, then 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, finely chop garlic. • In a small microwave-safe bowl, add the butter (for the sauce), cracked black pepper and half the garlic, then microwave in 10 second bursts, until melted. Season with salt and set aside.
• Halve any larger broccoli florets (see ingredients). Cut onion (see ingredients) into wedges. Trim green tops from baby rainbow carrots and scrub carrots clean. Quarter carrots lengthways. • 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. Season with salt and pepper. • 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 broccoli, 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 to taste, then toss to combine.
• Slice beef. • Divide mash, beef rump and veggies between plates. Spoon over garlic-peppercorn butter and any steak resting juices. • Garnish veggies with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds!