Seared Rump Steak with Potatoes & Béarnaise
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, tuck into tender steak with béarnaise sauce, chat potatoes and lemony greens.
Heads-up - you'll need a microwave for this recipe.
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 packet
beef rump
1 packet
Trimmed Green Beans
1 bag
baby spinach leaves
1 unit
lemon
1 packet
Chat Potatoes
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Heat olive oil in a frying pan over high heat. Season beef and cook for 2-3 mins each side, or until cooked to your liking. TIP: This will give you a medium steak. Transfer to a plate to rest.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
Return pan to a medium-high heat with olive oil. Add beans and cook for 3-4 mins, until just tender. Add spinach and a squeeze of lemon juice. Toss until wilted. Season.
Top Steak Tips!
- Use paper towel to pat steak dry before seasoning.
- Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
- For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
Meanwhile, zap potatoes in the microwave until hot and steaming, 3 minutes. Halve rump steak to get 1 piece per serving. Plate up steak, potatoes and greens. Serve with béarnaise.