Tender Beef Rump & Peppercorn Sauce
with Crushed Parmesan Baby Potatoes & Greens
There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender beef rump with a side of cheesy baby potatoes and aromatic veggies, it’s time for pub-style steak and chips to move over; there’s a new contender in town.
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 bag
baby potatoes
2 clove
garlic
1 bag
chives
1 bag
green beans
½ sachet
black peppercorns
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Beef Rump
1 bag
baby broccoli
½ bottle
cream
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. Half-fill a medium saucepan with boiling water. Halve baby potatoes. • Cook potatoes in boiling water, over high heat, until just tender, 12-15 minutes. Drain, then place potatoes on a lined oven tray.
• While the potatoes are boiling, finely chop garlic. Thinly slice chives. Trim green beans. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.
• Drizzle olive oil over the potatoes, then season with salt and pepper. Toss to coat. • Top potatoes with a sheet of baking paper. Using the flat base of a bowl, lightly crush potatoes until about 1cm-thick. • Sprinkle potatoes with grated Parmesan cheese. Roast potatoes until golden, 20-25 minutes.
• While the potatoes are roasting, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season both sides with salt and pepper. • 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 (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and leave to rest for 5 minutes.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the potatoes are roasting, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season both sides with salt and pepper. • 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 (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and leave to rest for 5 minutes.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Roughly chop roasted almonds and sprinkle over the greens. Slice beef rump. • Divide beef, crushed Parmesan baby potatoes and garlic greens between plates. • Spoon peppercorn sauce over beef and garnish with chives to serve. Enjoy!