Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
Along with the mustard-based sauce, the crispy potatoes and tender broccoli in this recipe are also great pairings for a juicy cut of beef.
Tags:
Protein Rich
•Family Friendly
Allergens:
Mustard
•Milk
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Rosemary
1 unit(s)
Broccoli
½ sachet(s)
Mustard
(Contains Mustard)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Garlic
250 grams
Beef Rump
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2877 kJ
Energy (kcal)688 kcal
Fat30.5 g
of which saturates14.9 g
Carbohydrate65.4 g
of which sugars5.6 g
Dietary Fiber0.1 g
Protein41.2 g
Cholesterol0 mg
Salt1.76 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves and roughly chop.
- Peel and grate the garlic (or use a garlic press).
- Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
2
- Cut the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to a lined baking tray.
- Toss with half the rosemary, salt, pepper and a drizzle of oil.
- Once the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
3
- Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop the broccoli onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the potatoes have been cooking for 15 mins, place the broccoli on the middle shelf of the oven and roast until crispy around the edges, 10-12 mins.
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
- Once cooked, remove from pan and allow to rest.
5
- Return the pan to medium-low heat and add the creme fraiche.
- Season with pepper then stir in the stock, garlic, half a mustard sachet (per 2P), and remaining rosemary.
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Thinly slice the beef and divide between plates.
- Plate the broccoli and potatoes alongside.
- Pour the creamy mustard rosemary sauce over the beef.
