Beef Rump Steaks with Colcannon Potatoes and Shaved Carrot Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 11, 2018.

Order Now

Be careful the pan isn’t too hot when adding the beef jus as it may reduce too much. Stir through any beef resting juices to the jus.

Ingredients

Bring a medium pot of salted water to the boil. Prepare vegetables. Cook potatoes in pot of boiling water until very soft, 10-12 minutes. Drain well and mash with butter and milk until smooth. Fold through green parts of spring onion and bok choy. Season to taste.
While potatoes cook, prepare shaved carrot salad. Peel carrot and cucumber into ribbons, discard cores. Thinly slice white parts of spring onion and bok choy and dice tomato 1cm. Set aside.
Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry and season. Cook for 2-3 minutes each side, for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes.
While beef rests, remove pan from heat and de-glaze with wine/stock and allow to reduce, about 30 seconds. Add beef jus and warm through. Before serving, mix mustard, lemon juice and a drizzle of oil in a medium bowl. Add the salad ingredients, mix to combine and season to taste.
To serve, place colcannon potatoes, shaved carrot salad and beef onto a plate. Drizzle beef jus over beef.