Thyme Beef Rump & Parsnip Mash

Thyme Beef Rump & Parsnip Mash

with Caramelised Cherry Tomatoes

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Get creative with the classic steak and mash by adding caramelised cherry tomatoes, resting in a buttery thyme sauce. Trust us, it's the seared beef rump's new best friend! Stacked with nutritious greens and a smooth parsnip mash, it’s bound to beat all your dinnertime cravings.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes

1 bunch


½ bottle

balsamic glaze


2 unit


2 unit


1 bag

green beans

1 packet

beef rump

Not included in your delivery

olive oil

40 g

butter (for the mash)


2.5 tbs



¼ tsp


20 g

butter (for the sauce)


4 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat32.7 g
of which saturates19.5 g
Carbohydrate42 g
of which sugars10.2 g
Dietary Fibre0 g
Protein42 g
Cholesterol0 mg
Sodium463 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the cherry tomatoes in half. Pick and roughly chop the thyme leaves. In a medium bowl, combine the cherry tomatoes, balsamic glaze (see ingredients list), olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Place the dressed cherry tomatoes on an oven tray lined with baking paper and roast until blistered, 15-20 minutes.


Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip and cut into 2cm chunks. Add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.


While the potato and parsnip are cooking, trim the green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook until tender, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef rump with salt and pepper. When the oil is hot, add the beef and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak. Cook for a little less for rare, or a little longer for well done. Transfer to a plate to rest.


While the steak is resting, return the frying pan to a medium heat. Add the roasted cherry tomatoes, butter (for the sauce), thyme and water and cook until the butter is melted, 1 minute. Stir through any steak resting juices.


Thinly slice the steak. Divide the green beans, parsnip mash and seared steak between plates. Spoon over the caramelised cherry tomatoes.