Smokey, saucy, and seriously satisfying! Tender beef rump are served over creamy kūmara mash with a side of zesty lemony greens and a generous pour of red wine jus—it’s a cosy-meets-classy combo that hits all the right notes.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Broccoli Florets
300 g
Beef Rump
1 packet
Orange Kumara
1 packet
Red Wine Jus
sachet
Kiwi Spice Blend
1
Lemon
1
baby kale
1 drizzle
olive oil
40 g
butter
¼ tsp
salt
• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt.
• Cook diced kumara over a medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain and return to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef and Kiwi spice blend for
4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, halve lemon.
• Add broccoli and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl. Add baby kale and a good squeeze of lemon juice. Toss to combine and season to taste.
• In a small microwave-safe bowl, microwave red wine jus and any beef resting juices until warmed through, 30 seconds.
• Slice beef.
• Divide kumara mash, smokey beef rump and lemony greens between plates. Pour over red wine jus to serve. Enjoy!