Sweet Glazed Beef Rump & Broccoli Gratin
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Sweet Glazed Beef Rump & Broccoli Gratin

Sweet Glazed Beef Rump & Broccoli Gratin

with Potato & Carrot Mash

Anytime you’re having a steak, you expect it be the star of the show. We think the broccoli gratin might just edge it out in this dish. Vibrant green broccoli is baked in a rich, creamy white sauce with a golden pangrattato. That’s not to say the steak isn’t spectacular - cooked to blushing perfection and coated in a dark and sticky balsamic glaze. Oh we can’t decide, you choose the winner!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
•Calorie Smart
Allergens:
Milk
•Gluten
•Gluten(Wheat)

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 Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1 sachet

Chicken-Style Stock Powder

1 packet

broccoli florets

2 clove

garlic

½ packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 pinch

chilli flakes

2

potato

1

carrot

1 packet

Beef Rump

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tbs

plain flour

(Contains Gluten; )

1 cup

milk

(Contains Milk; )

1 tsp

brown sugar

1 tbs

balsamic vinegar

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Nutrition Values

Energy (kJ)2623 kJ
Calories627 kcal
Fat17.1 g
of which saturates9.6 g
Carbohydrate62.3 g
of which sugars18.3 g
Dietary Fibre9.9 g
Protein51.5 g
Sodium805 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

•Baking Dish
•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the butter and plain flour and cook, stirring, until combined, 1-2 minutes. • Reduce heat to medium, then slowly whisk in the milk until smooth. • Add chicken-style stock powder and stir to combine. Season with pepper and set aside.

2
2

• Meanwhile, cut any larger broccoli florets in half. Finely chop garlic. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using) and a generous drizzle of olive oil. Season with salt and pepper. • Place broccoli in a baking dish, pour over white sauce and toss to coat. Sprinkle over panko mixture. • Bake until tender and golden, 20-25 minutes.

3
3

• While the broccoli is cooking, boil the kettle. • Peel potato and carrot. Cut into small chunks.

4
4

• Half-fill a medium saucepan with boiling water. • Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain, then return to saucepan. Drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.

5
5

• See 'Top Steak Tips' (left)! Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Remove pan from heat, add the brown sugar, balsamic vinegar and a splash of water and turn to coat. Transfer to a plate to rest.

6
6

• Slice sweet glazed beef rump. • Divide beef rump, potato and carrot mash and broccoli gratin between plates to serve. Enjoy!