Double Rump Steak & Twice-Cooked Rosemary Potatoes
Take your cooking skills to the next level!
Time to unleash your inner chef! Tender rump steak is seared to perfection, and is topped with a home-made garlic and parsley compound butter. We think the real star of the show is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips to achieve your crispiest roasties yet!
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Ingredients
2
Potato
2 clove
Garlic
1 packet
parsley
½ head
cos lettuce
1
apple
1
radish
2 sprig
rosemary
2 packet
Beef Rump
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Cut potato into large chunks. Peel garlic cloves. Finely chop parsley (see ingredients). • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice apple and radish. Pick rosemary leaves (see ingredients). • Place beefrump 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. TIP: Pounding the beef ensures that it's extra tender once cooked.
• Drain potatoes and transfer to a lined oven tray. Set garlic cloves aside. • Sprinkle over rosemary and drizzle with olive oil. Season generously with salt and pepper, and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: Roughing the edges helps the potatoes get extra crispy while roasting!
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook beef in batches if your pan is getting crowded). • Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• To the butter, add parsley and cooked garlic. Season with salt and pepper and mash to combine. • In a medium bowl, combine cos lettuce, apple, radish and dill & parsley mayonnaise. Season with salt and pepper.
• Slice beef rump. • Divide rump steak, twice-cooked rosemary potatoes and Waldorf-style salad between serving plates. • Dollop herby compound butter over rump steak to melt. Enjoy!