Smokey Beef Rump & Creamy Potatoes
with Cherry Sauce & Lemony Greens
- Almond
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
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.
Ingredients
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat; )
1 packet
Roasted almonds
(Contains: Almond; )
300 g
Beef Rump
1
Broccoli
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Kiwi Spice Blend
1
Lemon
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• 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!
