Truffle Beef Rump Steaks and Parmesan Frites

Nutrition per serve

Ingredients

• 2pcs potato
• 10g pepper and garlic seasoning
• 1pcs Lebanese cucumber
• 1pcs tomato
• 2pcs beef rump steaks
• 25g parmesan
• 50g mixed salad leaves
• 25ml French vinaigrette
• 40ml truffle mayonnaise
• 15ml olive oil

Method

1. Step 1 — Prep and roast frites
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into shoestring fries. Put the fries on the lined tray, drizzle with 1 tsp olive oil, scatter with 1 tsp pepper and garlic seasoning (see cooking tip), season with salt and toss to coat. Spread fries in a single layer and roast for 22 mins or until tender.
2. Step 2 — Prep salad
   Meanwhile, peel the cucumber into ribbons with a vegetable peeler. Coarsely chop the tomato.
3. Step 3 — Season steaks
   Combine 1 tsp pepper and garlic seasoning* and 2 tsp olive oil in a large bowl and season with salt. Add the steaks and turn to coat.
4. Step 4 — Cook steaks
   Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Add parmesan
   Finely grate the parmesan over the frites. Roast the frites for a further 5 mins or until golden.
6. Step 6 — Toss salad and serve
   Put the salad leaves, cucumber, tomato and vinaigrette in a large bowl and toss to combine. Divide the steaks, frites and salad among plates. Serve with the truffle mayonnaise.

Allergens

Gluten, Sesame, Soy, Sulphites, Wheat, Milk, Egg