with Cherry Tomato Salad & Béarnaise Sauce
This meal is ideal for busy weeknights and busy people! Enjoy golden potatoes coated in a rich garlic herb butter teamed with tender beef rump, buttery béarnaise sauce and a colourful salad - all on the table in less than an hour! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Beef rump
1 packet
Snacking Tomatoes
1 packet
Deluxe salad mix
1 packet
Green Dressing
1 packet
Roasted potatoes with garlic herb butter
1 packet
Béarnaise sauce
1 packet
• See 'Top Steak Tips'! (below). Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beefrump, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Meanwhile, halve snacking tomatoes • In a large bowl, combine tomatoes, deluxe salad mix and green dressing. Season to taste.
• Prick a few holes in roasted potato with garlic herb butter container. • Microwave potatoes until hot and steaming, 3 minutes.
• Slice steak. • Divide rump steak, herby potatoes and cherry tomato salad between plates • Spoon béarnaise sauce over the beef to serve. Enjoy!
2448
kJ
Energy (kJ)
585
kcal
Calories
34.9
g
Fat
6.6
g
of which saturates
29
g
Carbohydrate
7.8
g
of which sugars
7.8
g
Dietary Fibre
36.6
g
Protein
793
mg
Sodium
