Rump Steak & Twice-Cooked Herby 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!
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
Potato
2 clove
Garlic
1 packet
Parsley
½ head
Cos Lettuce
1
Apple
1
Radish
2 sprig
Rosemary
1 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
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • 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. • 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. • Season beefrump with salt and pepper.
• Drain potatoes and transfer to a lined oven tray. Set garlic cloves aside. • Sprinkle potatoes with rosemary and drizzle with olive oil. Season generously with salt and pepper, toss to coat and rough up the edges. • 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 large frying pan over high heat with a drizzle of olive oil. • 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.
• To the softened 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 to taste.
• Slice beef rump. • Divide rump steak, twice-cooked herby potatoes and Waldorf-style salad between serving plates. • Dollop parsley compound butter over rump steak to serve. Enjoy!