Classic Beef Rump & Twice-Cooked Potatoes
with Mushroom Jus & 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 jus poured on as liberally as you please. There’ll be a line out the door for this meal.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
3
potato
1 packet
green beans
1 packet
button mushrooms
½
lemon
2 clove
garlic
2 sprig
rosemary
1 packet
Beef Rump
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Worcestershire sauce
(Contains fish, Soy, Gluten(Wheat); )
1 packet
baby leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips’ (below left)! 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.
• 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.
• Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• 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 red wine jus, Worcestershire sauce 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 jus and lemony green bean salad. Enjoy!