Seared Beef Rump & Creamy Peppercorn Sauce
with Rosemary Roast Potato & Garlic Veggies
Upgrade your meat and three veg by sticking to our 'Top Steak Tips' for the beef rump, before topping it with a silky peppercorn sauce, and serving with some super flavourful veggies sides - courtesy of fresh rosemary and garlic.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 sprig
rosemary
1 clove
garlic
2
carrot
1 sachet
black peppercorns
1 packet
beef rump
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 bag
silverbeet
Not included in your delivery
olive oil
2 tbs
water
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Pick and finely chop rosemary leaves. • Place potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the potato and rosemary between two trays. Little cooks: Help pick the rosemary leaves and toss the potato!
• Meanwhile, finely chop garlic. Slice carrot into thin sticks. Roughly chop silverbeet. • Lightly crush black peppercorns using a pestle and mortar or in their sachet using a rolling pin. Set aside. • See 'Top Steak Tips!' (bottom). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot with the water, stirring, until softened, 4-5 minutes. • Add the butter, 1/2 the garlic and silverbeet. Cook, stirring, until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • Cook beef, turning, for 3-6 minutes, or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlicuntil fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, then scrape up any bits stuck to the bottom of the pan. Add light cooking cream and vegetable stock powder. Cook, stirring, until sauce is thickened, 1-2 minutes. • Stir through any beef resting juices. Remove from heat.
• Slice seared beef rump. • Divide beef, rosemary roast potato and garlic veggies between plates. • Drizzle creamy peppercorn sauce over beef to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling over the sauce. Be careful, the pan and sauce are hot!