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.
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
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
Cooking Steps
• 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!