Double Beef Rump & Dijon-Onion Sauce
with Potato Fries & Garlic Green Bean Salad
Elevate your steak night with a juicy beef rump and caramelised onions flavoured with punchy mustard! Juicy, tender beef pairs perfectly with sweet and tangy caramelised onions, golden potato fries, and a crisp garlicky green bean salad. It’s a hearty, flavour-packed feast that hits all the right notes.
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
1 packet
Potato Fries
1
radish
½
Onion
1 packet
green beans
1 clove
garlic
2 packet
Beef Rump
1 packet
Dijon mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¼ cup
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish and onion (see ingredients). Trim and halve green beans. Finely chop garlic. • 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 medium-high heat. Add green beans and cook until tender, 3-4 minutes. • Add the garlic and cook, until fragrant, 1 minute. Season to taste and transfer to a large bowl. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • Transfer to a plate to rest.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add dijon mustard, the brown sugar, butter and water and mix well. Cook until dark and sticky, 3-5 minutes.
• Meanwhile, to the bowl with the green beans, add mixed salad leaves, radish and a drizzle of vinegar. Season to taste.
• Slice beef. • Divide beef rump, potato fries and garlic green bean salad between plates. • Top beef with mustard caramelised onion. Enjoy!