Classic Beef Rump & Twice-Cooked Potatoes
with Mushroom Gravy & Lemony Green Bean Salad
Does it get more classic than steak and potatoes? We don’t think so. This one is amped up with twice-cooked potatoes for an extra crispy crunch, and a hearty mushroom gravy poured on as liberally as you please. There’ll be a line out the door for this meal.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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
3
potato
1 packet
green beans
1 packet
button mushrooms
½
lemon
2 clove
garlic
2
rosemary
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
Beef Rump
1 packet
Worcestershire sauce
(Contains fish, Gluten, Soy; )
1 packet
baby leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato into large chunks. Trim and halve green beans. • Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook potato in the boiling water, over high heat, for 7 minutes. • Place a colander or steamer basket on top and add green beans. Cover and steam until beans are tender, and potatoes are easily pierced with a fork, 6-7 minutes.
• Meanwhile, thinly slice button mushrooms. Slice lemon into wedges. Finely chop garlic. Pick rosemary leaves. • To a small microwave-safe bowl, add garlic and the butter and microwave in 10 second bursts until melted. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Drain potatoes and transfer green beans to a serving bowl. Transfer potatoes to a lined oven tray. • Drizzle with olive oil and sprinkle rosemary. Season generously with salt and pepper, and toss to coat. • Spread out evenly and pour over garlic butter, then roast until tender, 20-25 minutes.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season on both sides with salt and pepper. • 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.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add Worcestershire sauce, gravy and a splash of water, and stir to combine. Season generously with pepper. • To the bowl with the beans, add baby leaves, a squeeze of lemon juice, the honey and a drizzle of olive oil. Season to taste.
• Slice beef. • Bring everything to the table. Serve up beef rump, twice-cooked potatoes, mushroom gravy and green bean salad. Enjoy!