Seared Double Beef Rump & Parsley-Garlic Butter
with Mustardy Green Beans, Baby Broccoli & Mash
It's the little things that make this dish sing! Mustard-doused veggies are one-of-a-kind and complement the parsley-garlic butter rump oh so well. With a smashing serving of creamy mash, this one is extra hearty and extra tasty!
This recipe is under 650kcal per serving and under 30g 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
½ sachet
black peppercorns
1 bunch
parsley
1 clove
garlic
2 packet
beef rump
1 bag
green beans
1 bunch
baby broccoli
1 packet
wholegrain mustard
Not included in your delivery
1
olive oil
30 g
butter (for the sauce)
(Contains Milk;)
30 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Take the butter (for the sauce) from the fridge (to bring to room temp!). • Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into 2cm chunks. • Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
• While the potatoes are boiling, lightly crush black peppercorns in a pestle and mortar or using a rolling pin. • Finely chop parsley. Finely chop garlic. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic, cook until fragrant, 1 minute. Transfer to a bowl with the peppercorns, parsley (reserve some for garnish!) and butter (for the sauce). Season with salt and mash with a fork to combine. Set aside.
• Trim green beans and baby broccoli. • Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and top with the pepper and parsley butter.
TIP: Cook beef in batches for the best results.
• While the steak is resting, wipe out the frying pan and return to medium-high heat. • Add baby broccoli and green beans with a dash of water and cook, tossing, until softened, 4-5 minutes. • Add wholegrain mustard to the pan and toss to combine.
TIP: Add a little less mustard if it is not to your taste. Season to taste with salt and pepper
• Thinly slice the steak and divide between plates, spoon over the melted butter and resting juices. • Serve with the mashed potato and mustard veggies. Garnish with reserved parsley to serve. Enjoy!