Spiced White Beef Rump & Potato-Cauli Mash
with Creamy Onion Sauce & Steamed Veggies
- Milk
Dive into dinner with tonight’s seafood spectacular! Perfectly seasoned and pan-seared, the tender fish fillet is drizzled with a luscious creamy onion sauce that’s packed with flavour. Paired with buttery potato-cauli mash and vibrant steamed veggies, it’s a feel-good meal that’ll warm you up from the inside out. We’ve replaced the green beans in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Red Onion
1 packet
Green beans
1 packet
Cream
(Contains: Milk; )
1 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Cauliflower
1 sachet
Kiwi Spice Blend
1
Lemon
300 g
Beef Rump
Nutrition Values
Cooking Steps
• Boil the kettle. • Peel potato and cut into large chunks. • Cut cauliflower and broccoli into small florets. • Thinly slice carrot into sticks. • Thinly slice onion (see ingredients). Zest lemon to get a pinch and slice into wedges.
• Half-fill a medium saucepan with boiling water with a generous pinch of salt. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. TIP: Save time and get more fibre by leaving the potato unpeeled!
• In last 8 minutes of potato cook time, place a colander or steamer basket on top of saucepan and add broccoli and carrot. • Cover and steam until both are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer broccoli and carrot to a bowl. Season, then set aside. • Drain potato and cauliflower and return to pan. Add the butter, milk and a pinch of salt. Mash until smooth. Cover to keep warm.
• In a medium bowl, combine beef rump, Kiwi spice blend, a pinch of salt and pepper and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Reduce heat to medium, add cream (see ingredients), chicken-style stock powder, a squeeze of lemon juice, zest and a splash of water, stir until slightly thickened, 1-2 minutes.
• Slice beef rump. • Divide potato-cauli mash, steamed veggies and spiced beef rump between plates. • Top beef with creamy onion sauce and serve with remaining lemon wedges. Enjoy!
