Sweet Glazed Beef Rump & Broccoli Gratin
with Potato & Carrot Mash
Anytime you’re having a steak, you expect it be the star of the show. We think the broccoli gratin might just edge it out in this dish. Vibrant green broccoli is baked in a rich, creamy white sauce with a golden pangrattato. That’s not to say the steak isn’t spectacular - cooked to blushing perfection and coated in a dark and sticky balsamic glaze. Oh we can’t decide, you choose the winner!
This recipe is under 650kcal per serving.
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
leek
1 sachet
Chicken-Style Stock Powder
1 packet
broccoli florets
2 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 pinch
chilli flakes
2
potato
1
carrot
1 packet
Beef Rump
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
1 tsp
brown sugar
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the butter and plain flour and cook, stirring, until combined, 1-2 minutes. • Reduce heat to medium, then slowly whisk in the milk until smooth. • Add chicken-style stock powder and stir to combine. Season with pepper and set aside.
• Meanwhile, cut any larger broccoli florets in half. Finely chop garlic. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using) and a generous drizzle of olive oil. Season with salt and pepper. • Place broccoli in a baking dish, pour over white sauce and toss to coat. Sprinkle over panko mixture. • Bake until tender and golden, 20-25 minutes.
• While the broccoli is cooking, boil the kettle. • Peel potato and carrot. Cut into small chunks.
• Half-fill a medium saucepan with boiling water. • Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain, then return to saucepan. Drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.
• See 'Top Steak Tips' (left)! Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • Wipe out and return frying pan to 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. Remove pan from heat, add the brown sugar, balsamic vinegar and a splash of water and turn to coat. Transfer to a plate to rest.
• Slice sweet glazed beef rump. • Divide beef rump, potato and carrot mash and broccoli gratin between plates to serve. Enjoy!