Beef and Hollandaise sauce
with Parsley butter Potatoes and Salad
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
5 grams
Parsley
100 grams
Hollandaise Sauce
(Contains Mustard, Egg, Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
250 grams
Beef Rump
1 unit(s)
Cucumber
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
1 tbsp
Oil
Nutrition Values
Utensils
Cooking Steps
Boil a large pot of salted water for the potatoes.
Halve the baby potatoes (quarter larger potatoes). Halve the cucumber lengthways then cut into half moons.
When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
Once cooked, drain in a colander and return to the pot, off the heat.
Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
Place a pan over high heat with a drizzle of oil. Pan fry the beef rump.
Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (double for 4p).
Mix together and season with salt and pepper, then set aside.
Just before serving, toss the salad leaves and cucumber through the dressing.
Meanwhile, pour the hollandaise into a small pot and gently warm through on medium heat.
Roughly chop the parsley (stalks and all).
When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (double for 4p) to the pot.
Toss the potatoes until the butter has melted.
Season with salt and pepper.
When everything is ready, share the rump between plates.
Serve the salad and parsley butter potatoes alongside.
Drizzle the Hollandaise sauce over the rump to finish.
