Parsley Butter Beef Rump & Potato Mash

Ingredients

• 750g beef rump steak
• 2 bunches baby/dutch carrots (or 4 carrots)
• 4 parsnips
• 4 potatoes — staple
• 160g butter (60g mash + 100g parsley butter) — staple
• 4 tbsp milk
• 4 cloves garlic
• 3 tsp dried parsley — staple

Method

1. Oven 220°C/200°C fan. Trim carrots, cut parsnips into wedges; oil + salt; spread over TWO trays so they roast rather than steam; roast 25-30 min.
2. Boil peeled potato chunks 12-15 min; mash with 60g butter, milk, salt.
3. Parsley butter: soften 100g butter with chopped garlic (10-sec microwave bursts), mash in the dried parsley; season and leave 10 min for the parsley to soften into the butter.
4. Season steak; pan-fry in hot oil 4-5 min/side for medium-rare — in two batches or across two pans so the pan stays hot; rest 5 min.
5. Slice beef; serve on mash with roast veg, parsley butter spooned over.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 750g per 4 serves to land ~44g protein/serve (house rule). Beef is up 50%, so the parsley butter goes from 80g to 100g — it's the only sauce on the plate and 80g doesn't spread over this much steak. Est ~590cal/serve; original HF 506cal/35.8g. No sachets in this one. Sear in two batches or across two pans. Veg/staples sweep: veg coverage already fine (2 bunches carrots + 4 parsnips ≈ 250g/serve, no pre-packed mixes). Two packets of fresh parsley became 3 tsp dried parsley from the cupboard; milk and fresh garlic lost their "staple" markers and gained search hints.