Worcestershire Beef Rump & Crushed Veggies

Name: Worcestershire Beef Rump & Crushed Veggies with Apple Salad & Peppercorn Hollandaise
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Mixed Salad Leaves; 300 g Beef Rump; 1 packet Worcestershire Sauce; 1 packet Hollandaise; 1 packet Potato; 2 Carrot; 2 Garlic; 1 apple

with Apple Salad & Peppercorn Hollandaise

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It’s the sauce no one can pronounce but we love it all the same. Add Worcestershire sauce to the pan to soak into the tender beef rump, then pour over a pepper Hollandaise to bring the flavours to bursting. Trust us, it does taste as good as it sounds (even if it’s a struggle to say out loud)!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Dietitian Approved

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

300 g

Beef Rump

1 packet

Worcestershire Sauce

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

1 packet

Hollandaise

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

1 packet

Potato

Carrot

Garlic

apple

Nutrition Values

Energy (kJ)1710 kJ

Calories410 kcal

Fat21.5 g

of which saturates5 g

Carbohydrate18.4 g

of which sugars11.3 g

Dietary Fibre5.4 g

Protein34.1 g

Cholesterol55 mg

Sodium358 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 Pan

Cooking Steps

• See ‘Top Steak Tips!’ (below left).
• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato
and carrot, then cut both into large chunks.
• Cook potato and carrot in the boiling water, over high heat, until easily
pierced with a fork, 10-15 minutes.
• Meanwhile, finely chop garlic.
• Drain veggies and set aside. Return saucepan to medium-high heat with a
drizzle of olive oil. Cook half the garlic until fragrant, 1 minute.
• Remove from heat, return veggies to the pan, season generously with salt
and toss to coat. Lightly crush with a fork, then cover to keep warm.

• Meanwhile, thinly slice apple.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare,
or until cooked to your liking.
• Remove pan from heat, then add Worcestershire sauce and gently turn
beef to coat. Transfer to a plate to rest.

• While the beef is resting, wipe out the frying pan, then return to medium
heat with a drizzle of olive oil. Cook the cracked black pepper and
remaining garlic until fragrant, 1 minute.
• Remove pan from heat, then add hollandaise and a splash of water. Stir to
combine and season to taste.

• In a medium bowl, combine a drizzle of vinegar and olive oil. Season to
taste, then add mixed salad leaves and apple, tossing to coat.
• Slice beef rump.
• Divide Worcestershire beef rump, crushed veggies and apple salad between
plates. Spoon pepper hollandaise sauce over beef to serve. Enjoy!