Beef
Beef steaks served platter style with roasted potatoes, new-season asparagus and salad ingredients drizzled with mustard dressing and finished with shaved parmesan.
1. Set oven to 220ºC.
Cut potatoes into rounds and toss with oil, salt and pepper on a lined oven tray. Roast for 25 minutes or until golden and tender (see step 5).
2. Whisk to combine 1/3 cup olive oil, 2 tbsp white wine vinegar, 1 tbsp dijon mustard, 1/2 tbsp honey and crushed garlic. Season to taste with salt and pepper.
3. Trim and roughly chop lettuce, halve tomatoes and slice celery sticks. Arrange on a large serving platter (leave some space for steaks and potatoes). Chop parsley and arrange parmesan for serving.
4. Heat a large frypan over medium-high heat. Rub steaks with oil, salt and pepper, cook for 3-4 minutes on each side or until cooked to your liking. Set aside on a chopping board to rest.
5. Trim asparagus (see product spotlight), toss with oil and add to tray with potatoes for the last 5 minutes of roasting.
6. Slice steaks and arrange on the platter with roasted potatoes and asparagus. Serve at the table and scatter over parsley and parmesan, drizzle with dressing.
Cut potatoes into rounds and toss with oil, salt and pepper on a lined oven tray. Roast for 25 minutes or until golden and tender (see step 5).
2. Whisk to combine 1/3 cup olive oil, 2 tbsp white wine vinegar, 1 tbsp dijon mustard, 1/2 tbsp honey and crushed garlic. Season to taste with salt and pepper.
3. Trim and roughly chop lettuce, halve tomatoes and slice celery sticks. Arrange on a large serving platter (leave some space for steaks and potatoes). Chop parsley and arrange parmesan for serving.
4. Heat a large frypan over medium-high heat. Rub steaks with oil, salt and pepper, cook for 3-4 minutes on each side or until cooked to your liking. Set aside on a chopping board to rest.
5. Trim asparagus (see product spotlight), toss with oil and add to tray with potatoes for the last 5 minutes of roasting.
6. Slice steaks and arrange on the platter with roasted potatoes and asparagus. Serve at the table and scatter over parsley and parmesan, drizzle with dressing.
Medium potatoes 4
Garlic 1 clove
Festival lettuce 1
Cherry tomatoes 200g
Celery 2 sticks
Parsley 1/2 bunch
Shaved Parmesan cheese 1/2 bag (60g)
Beef rump steaks 600g
Asparagus 1 bunch
From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar, dijon mustard, honey
Garlic 1 clove
Festival lettuce 1
Cherry tomatoes 200g
Celery 2 sticks
Parsley 1/2 bunch
Shaved Parmesan cheese 1/2 bag (60g)
Beef rump steaks 600g
Asparagus 1 bunch
From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar, dijon mustard, honey
