Smokey Beef Rump & Red Wine Jus

Name: Smokey Beef Rump & Red Wine Jus with Kūmara Mash & Lemony Greens
Total time: 15 min
Yield: 2
Cuisine: New Zealand
Ingredients: 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

with Kūmara Mash & Lemony Greens

Get up to $175 off

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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Broccoli Florets

300 g

Beef Rump

1 packet

Orange Kumara

1 packet

Red Wine Jus

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

sachet

Kiwi Spice Blend

Lemon

baby kale

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

Energy (kJ)2030 kJ

Calories484 kcal

Fat29.2 g

of which saturates16 g

Carbohydrate5 g

of which sugars12 g

Dietary Fibre11.3 g

Protein40.4 g

Cholesterol55 mg

Sodium637 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

•Medium Saucepan

Cooking Steps

• 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!