Beef Rump & Creamy Pesto Sauce
with Mashed Potato & Veggies
Simple and sensational – they're the buzzwords for tonight's dinner. Tender beef with a creamy pesto sauce, smooth mashed potato and veggies combine to make a special meal that'll have your nosy neighbours peeking over the fence and wanting some too!
Unfortunately, this week's green beans were in short supply, so we've replaced them with cauliflower. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 unit
potatoes
2 unit
carrot
1 portion
cauliflower
1 packet
Beef Rump
½ bottle
Pure Cream
(Contains Milk; )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
80 g
butter
(Contains Milk; )
⅓ cup
milk
(Contains Milk; )
½ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Cut the cauliflower into 2cm florets. Cut the carrot (unpeeled) into 1cm rounds.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the cauliflower and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. When the veggies are done, add the baby spinach leaves to the tray and toss until slightly wilted.
While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the 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, milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump all over with salt and pepper. When the oil is hot, add the beef and cook for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
Wipe out the frying pan and return to a medium heat. Add 1/2 bottle of pure cream and the basil pesto and stir to combine. Cook, scraping any bits from the bottom of the pan, until thickened, 5-6 minutes. Stir through any beef resting juices and season with salt and pepper to taste.
Thinly slice the steak. Divide the mashed potato between plates and serve with the steak and roasted veggies. Spoon over the creamy pesto sauce.