Balsamic & Herb Beef Rump
with Parmesan Veggie Mash & Sautéed Veggies
This cheesy potato-turnip mash deserves some serious recognition and is the perfect pair to the balsamic-laced beef rump. All you need are some tender veggies to round the meal out.
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
1
Potato
1
Turnip
1
Parmesan Cheese
(Contains Milk;)
1
Garlic
1
Carrot
2
Silverbeet
1
Rosemary
1
Beef Rump
Not included in your delivery
olive oil
1
milk
(Contains Milk;)
1
balsamic vinegar
water
1
brown sugar
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and turnip then cut into bite-sized chunks. • Cook potato and turnip in the boiling water, over high heat, until easily pierced with a fork, 15-20 minutes. Drain and return to the pan. • Add Parmesan cheese, the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potato is cooking, finely chop garlic. • Thinly slice carrot into sticks. Roughly chop silverbeet. Pick and finely chop rosemary leaves (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. • Add the silverbeet and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
• Season beef rump 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 3-4 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest.
• While the steak is resting, return the frying pan to medium heat. Add the balsamic vinegar, water, rosemary, brown sugar and the butter (for the sauce). Season with salt and pepper. • Bring to boil, then reduce the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. Stir through the steak resting juices, then remove from the heat.
• Slice the steak. • Divide sauteed veggies, steak and Parmesan veggie mash between plates. Spoon the balsamic sauce over the steak. Enjoy!