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Southern Steak & Mustard Sauce

Southern Steak & Mustard Sauce

with Creamy Onion Mash

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Long after you finish this dinner of steak and three veg, you're going to remember the way it was transformed by the simple addition of a luscious mustard sauce. It's an easy trick that gives this classic dish a new lease of life.

Allergens:MilkSulphites

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

white turnip

1

beetroot

2

potato

1 packet

sour cream

(ContainsMilk)

1

onion

1 packet

beef rump

1 sachet

All-American spice blend

1 packet

Dijon mustard

(ContainsSulphites)

Not included in your delivery

olive oil

¼ tsp

salt

¼ cup

water

40 g

butter (for the mash)

(ContainsMilk)

20 g

butter (for the sauce)

(ContainsMilk)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3336 kJ
Fat41.8 g
of which saturates26.7 g
Carbohydrate62.4 g
of which sugars33.1 g
Protein43.1 g
Sodium1347 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°/220°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Cut the carrot and white turnip into bitesized chunks. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the brown onion. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Transfer to a bowl.

3

Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), sour cream and the salt, then mash until smooth. Stir the cooked onion through the mashed potato. Cover to keep warm.

4

Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef and turn to coat. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

5

While the steak is resting, return the frying pan to a medium heat. Add the butter (for the sauce), Dijon mustard, the water and brown sugar, then season. Bring to a simmer, then reduce the heat to low and cook, stirring, until slightly thickened, 1 minute. Stir through any steak resting juices, then remove from the heat.

6

Slice the steak. Divide the onion mash, steak and roasted veggies between plates. Pour over the mustard sauce to serve.