Bistro-Style Rump Steaks and Horseradish

Nutrition per serve

Ingredients

• 2pcs potato
• 1bunch thyme
• 150g green beans
• 1pcs carrot
• 1clove garlic
• 2pcs beef rump steaks
• 20g roasted hazelnuts
• 50g horseradish dressing
• 19ml olive oil
• 20g butter

Method

1. Step 1 — Prep chips and thyme
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes lengthwise into 1.5cm-thick chips. Finely chop half the thyme leaves*, discarding the stems.
2. Step 2 — Bake chips
   Spread the chips on the lined tray. Drizzle with 2 tsp olive oil, scatter over the thyme, season with salt and pepper and toss to coat. Bake for 25 mins or until golden and tender.
3. Step 3 — Prep ingredients
   While the chips are baking, trim the beans. Thinly slice the carrot on an angle. Crush or finely chop the garlic.
4. Step 4 — Chargrill steaks
   Heat a chargrill pan over high heat until hot. (It's important the pan is very hot or steaks may become tough.) Drizzle steaks with 2 tsp olive oil and season with salt and pepper. Reduce heat to medium-high. Cook steaks for 2-3 mins each side for medium-rare, or until cooked to your liking (for cross grill marks, rotate halfway through cooking). Remove from pan and rest for 3 mins.
5. Step 5 — Start vegetables
   Meanwhile, heat 20g butter and 1 tsp olive oil in a medium frypan over medium heat. Add the beans and carrot and season with salt and pepper. Cook, stirring occasionally, for 3 mins.
6. Step 6 — Finish vegetables
   Add the garlic and hazelnuts to the vegetables and cook, stirring, for 2-3 mins until the vegetables are tender. Taste, then season with salt and pepper. Divide the chips, vegetables and steaks among plates and drizzle the steaks with any resting juices. Serve with the horseradish dressing.

Allergens

Milk, Hazelnut, Egg