Easy Beef Rump & Lemony Potatoes
with Tomato Salad & Hollandaise
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with a squeeze of lemon juice for extra zap. They’ll go nicely with the seasoned beef rump, drizzled in hollandaise. This will become the only way you’ll want your potatoes and beef.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
½
lemon
½ packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 tbs
Aussie Spice Blend
1 packet
Beef Rump
1
tomato
2
radish
1 bag
salad leaves
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
½ tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While the potato is cooking, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil. Add beef, tossing to coat. • 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, or until cooked to your liking. Transfer to a plate to rest.
• Roughly chop tomato. Thinly slice radish. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add salad leaves, tomato and radish. Toss to combine.
Little cooks: Help toss the salad!
• Slice beef rump. • Divide beef, crushed lemon potatoes and tomato salad between plates. Spoon any resting juices over the beef. • Serve with hollandaise and any remaining lemon wedges. Enjoy!