HelloHero: Beef Rump & Rocket-Tomato Salad
with Parmesan Mashed Potato & Garlic Butter
With its perfect proportions and superstar ingredients, your average steak, salad and mash, has levelled up! In this number, Dijon mustard is laced through creamy mashed potatoes, while the salad welcomes tomato wedges and spinach, rocket and fennel into the mix. And what is steak without a dollop of garlic butter, we couldn't not!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
Parmesan cheese
(Contains Milk;)
3 clove
garlic
1
tomato
1 packet
beef rump
1 packet
Dijon mustard
1 packet
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
60 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add half the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm.
• Meanwhile, finely chop garlic. Slice tomato into wedges. • In a small bowl, place the remaining butter and allow to come to room temperature. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Mash to combine, then set aside.
TIP: If the butter is too hard, leave to warm up and combine later!
• See 'Top Steak Tips!' (left). Season beef rump with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• In a large bowl, combine the honey and Dijon mustard with a drizzle of vinegar and olive oil. Add tomatoes and spinach, rocket & fennel mix. Toss to combine. Season to taste. • Slice steak. • Divide beef rump, Parmesan mashed potato and rocket-tomato salad between plates. • Dollop a spoonful of garlic butter over steak to serve. Enjoy!