Beef Rump & Peppercorn Hollandaise Sauce
with Fries & Tomato Salad
Peppercorns meets hollandaise, a wonder duo sauce swooping in to transform this beef steak dinner into something new. Serve up with a side of fries to catch any leftover sauce.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
2
potatoes
1
tomato
2 clove
garlic
1 packet
Beef Rump
½ sachet
black peppercorns
1 packet
Hollandaise
(Contains Egg; )
1 bag
Mixed Salad Leaves
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the fries!
• Meanwhile, cut tomato into thin wedges. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and peppercorns until fragrant, 1 minute. • Transfer garlic-peppercorn oil to a small bowl, then add hollandaise and stir to combine. Season to taste.
• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice seared beef rump. • Divide beef, tomato salad and fries between plates. • Pour peppercorn hollandaise sauce over beef to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the sauce.