Rump Steak with Bean Mash and Hazelnut Salsa Verde Recipe | Food Network UK
This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 2 people.
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Cooking tools:
- Food processor
- Grill
- Griddle
- Oven
- Baking sheet
- Saucepan
- Stove
- Cutting board
- Chef's knife
Ingredients
- 2 rump steaks, around 250g each
- 75g roasted hazelnuts
- 1 bunch flat leaf parsley
- 1 bunch mint
- 1 bunch basil
- 4 anchovy fillets, drained
- 1 clove garlic, peeled and crushed
- 2 teaspoons Dijon mustard
- Juice of ½ a lemon
- 4 tablespoons olive oil
- Sea salt
- black pepper
- 2 x 400g can of cannelloni beans
- 50g unsalted butter
- 200ml double cream
- Sea salt and white pepper
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