Beef Rump Steak & Twice-Cooked Potatoes
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Channelling our British friends, we'll be twice-cooking the potato chunks for some elevated potatoes that are a real textural treat. When paired with braised leek and seared beef, dinner time gets the tick of approval from us!
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 clove
garlic
1 packet
Brussels sprouts
1
carrot
1
leek
1 packet
beef rump
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¼ cup
water
¼ tsp
salt
20 g
butter
(Contains Milk;)
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Halve Brussels sprouts. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds. • Season beef rump with salt and pepper.
TIP: If your beef rump is thicker than 4cm, cut in half before seasoning.
• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!
• See 'Top Steak Tips' (below left). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • 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.
• While the beef is cooking, add Brussels sprouts, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.
• While the beef is resting, wipe out frying pan then return to high heat with a drizzle of • olive oil. • Cook leek, until slightly charred, 1-2 minutes each side. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, salt, butter and balsamic vinegar, stirring to combine. • Cover with a lid (or foil), then simmer until liquid has slightly thickened, 2-3 minutes.
• Slice steak. • Divide beef rump steak, twice-cooked potatoes, and steamed veggies between plates. • Top rump steak with braised leek and any remaining pan sauce. • Serve with mayonnaise. Enjoy!