Beef in Creamy Chive Sauce
with peas and mashed potato
Creamy mash and green peas are a match made in heaven! Another amazing pairing? The creamy chive sauce and succulent beef rump that star in this delicious dish.
Tags:
Quick
Allergens:
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
110 grams
Creme Fraiche
(Contains Milk)
5 grams
Chives
250 grams
Beef Rump
120 grams
Peas
1 sachet(s)
Sweet Chilli Sauce
½ sachet(s)
Beef Stock
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Butter
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3154 kJ
Energy (kcal)754 kcal
Fat36.3 g
of which saturates15.9 g
Carbohydrate71.1 g
of which sugars9.8 g
Dietary Fiber0 g
Protein38.2 g
Cholesterol0 mg
Salt2.56 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
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water and mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a small pot over medium-high heat.
- Add the creme fraiche and half the stock powder (double for 4p).
- Stir together and bring to the boil, then reduce the heat.
- Simmer until slightly thickened, 3-5 mins.
3
- While the sauce simmers, finely chop the chives (use scissors if you prefer).
- Stir three-quarters of the chives, sweet chilli sauce and ½ tsp of sugar (double for 4p) into the sauce.
- Season to taste, then remove from the heat.
- Cover with a lid to keep warm.
4
- Place a pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook another 1-2 mins each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
5
- While the beef rests, wipe the now empty pan and return to medium-high heat with a drizzle of oil.
- Fry the peas until softened, 3-5 mins.
- Season to taste with salt and pepper.
- Reheat the creamy chive sauce if needed.
- Slice the beef rump widthways into 2cm thick slices.
6
- Share the beef rump between plates.
- Serve the mashed potato and peas alongside.
- Spoon the creamy chive sauce over the beef and mash.
- Sprinkle the remaining chives over the dish.
