Smokey Beef Rump & Creamy Potatoes

Name: Smokey Beef Rump & Creamy Potatoes with Cherry Sauce & Lemony Greens
Total time: 20 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Cherry Sauce; 1 packet Roasted almonds; 300 g Beef Rump; 1 Broccoli; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 packet Garlic Aioli; 1 sachet Kiwi Spice Blend; 1 Lemon; 1 Asparagus; 1 drizzle olive oil

with Cherry Sauce & Lemony Greens

Get up to $175 off

Tender seared beef rump is the star of this show, flavoured with our Kiwi spice blend! Get ready for a smokey, savoury taste sensation, made all the better in this meal drenched in a sweet and tangy cherry sauce.

Tags:

High Protein

Allergens:

Almond

•Milk

•Eggs

•Soy

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

1 packet

Roasted almonds

(Contains: Almond; )

300 g

Beef Rump

Broccoli

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 sachet

Kiwi Spice Blend

Lemon

Asparagus

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories667 kcal

Energy (kJ)2790 kJ

Fat33.3 g

of which saturates8.4 g

Carbohydrate34.1 g

of which sugars20.5 g

Dietary Fibre9.3 g

Protein50.4 g

Cholesterol55 mg

Sodium927 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

PDF

• See ‘Top Steak Tips!’ (below left). Boil the kettle.
• Cut potato into small chunks. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Trim ends of asparagus.
• Half-fill a medium saucepan with boiling water, then add a generous pinch
of salt. Cook potato in the boiling water, over high heat, until easily pierced
with a fork, 12-15 minutes.
• In the last 8 minutes of cook time, place a colander or steamer basket on top, then add broccoli. Cover and steam until broccoli is tender, 7-8 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When hot, cook asparagus, tossing, until tender, 5-6 minutes.
Transfer to a large bowl.

• Meanwhile, roughly chop roasted almonds.
• In a medium bowl, combine beef rump, Kiwi spice blend and a drizzle of
olive oil.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• In the last minute of cook time, add cherry sauce and a splash of water,
gently turning steak to coat. Transfer to a plate to rest.

• Meanwhile, slice lemon into wedges.
• When broccoli is done, transfer to the bowl with asparagus. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper.
• Drain and return potatoes to the saucepan. Add garlic aioli and toss to coat.
• Lightly crush potatoes with a fork. Season to taste.

TIP: Add a splash of water if the potatoes look dry!

• Slice beef.
• Divide smokey beef rump, creamy potatoes and lemony greens between plates.
• Garnish greens with almonds and sprinkle potatoes with grated Parmesan
cheese. Serve with any remaining lemon wedges. Enjoy!