Speedy Kiwi-Spiced Beef Rump & Gravy
with Kūmara Mash & Lemony Greens
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 gravy - it’s a cosy-meets-classy combo that hits all the right notes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Asparagus
1 packet
Orange Kumara
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Baby Leaves
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
300 g
Beef Rump
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook diced kūmara 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 leaves 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 kūmara mash, smokey beef rump and lemony greens between plates. Pour over red wine jus to serve. Enjoy!
