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Beef Rump - Caponata and Crushed Potatoes
Beef Rump - Caponata and Crushed Potatoes
$64.99 ea
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Serves: 4
Prep: 10 minutes
Cook: 25 minutes
COOKING INSTRUCTIONS
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1. Cut potatoes into quarters, making sure they are all around the same size.
Place them into a large pot with salted water and bring to the boil, cook for 25 mins until soft.
2. Remove the beef from the packaging and cut away the excess fat. Cut beef into 3 cm thick steaks and season with salt and pepper.
In a large frying pan on a high heat, drizzle 1 tbsp of olive oil and sear the steaks for approx. 3-4 mins on each side plus 1 min on the fat side.
Remove from the pan and let rest for at least 10 mins before slicing.
3. Cut the eggplant into 2cm cubes and cut the tomatoes in half. In the same frying pan that was used for the steak, add the eggplant and cook for approx. 4 mins on a high heat.
Add the tomatoes and half of the spinach leaves and cook for a further 2-3 mins until softened.
Season, remove from the heat and set aside.
Add the tomatoes and half of the spinach leaves and cook for a further 2-3 mins until softened.
Season, remove from the heat and set aside.
4. Drain the potatoes and add the cream into the pot. Bring the cream to the boil and place the potatoes back into the pot to cook for 4 mins. Add the remaining spinach, roughly mash the potatoes and season with salt and pepper. Mix well until cream is evenly combined over the potatoes.
Slice the rested steaks and serve with the caponata and crushed potatoes.
Slice the rested steaks and serve with the caponata and crushed potatoes.
WHAT'S IN THE KIT?
- 250g Cherry Tomatoes
- 1 Eggplant
- 1kg Potatoes
- Baby Spinach
- Beef Rump
- 300ml of Pure Cream
WHAT YOU’LL NEED FROM YOUR PANTRY:
- Olive Oil
- Salt and Pepper
ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW:
