Beef in Slow Roasted Tomato Butter Sauce
with smashed potatoes and salad
In this recipe, a sumptuous sauce is created when cherry tomatoes are slow-roasted along with all sorts of delicious things such as garlic and butter. When the tomatoes soften, they create a beautiful, buttery and tomato-y mixture that's perfect for coating the succulent beef rump in this dish.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Sulphites
•Milk
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Rump
500 grams
Baby Potatoes
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
1 unit(s)
Garlic
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat23.9 g
of which saturates10.8 g
Carbohydrate54.6 g
of which sugars10.6 g
Dietary Fiber0 g
Protein40.9 g
Cholesterol0 mg
Salt0.81 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
•Aluminum Foil
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 3cm chunks.
- Pop onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of the oven for 20 mins.
TIP: Use two baking trays if necessary.
2
- Meanwhile, add half the balsamic glaze and half the cheese to a large bowl along with 1 tbsp oil and 3 tbsp water (double both for 4p).
- Mix together and season with salt and pepper, then set aside.
- Just before serving, toss the salad leaves through the dressing.
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the pine nuts, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
3
- Peel and grate the garlic (or use a garlic press).
- Halve the tomatoes and pop them onto a piece of foil. Season with salt and pepper.
- Add the garlic, remaining balsamic glaze and 1 tbsp butter (double for 4p) to the tomatoes.
- Fold the foil, sealing on all sides to create a parcel.
- Pop onto a baking tray and roast on the bottom shelf of the oven until softened, 15-20 mins.
4
- When the potatoes have been cooking for 20 mins, remove from the oven.
- Using the bottom of a bowl or pan, press down on each potato to gently crush.
- Drizzle with more oil and sprinkle over the remaining cheese.
- Return to the top shelf of the oven until crispy and golden, 10-15 mins.
5
- Return the pan to high heat with a drizzle of oil.
- Season beef with salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook 1-2 mins more each side if you like it medium and a further 1-2 mins each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove from pan, cover and allow to rest.
6
- Once the beef has rested, thinly slice widthways.
- Share the beef, smashed potatoes and salad between plates.
- Gently stir the roasted tomatoes and their buttery juices together while still in the foil, then spoon over the beef.
- Finish with a scattering of toasted pine nuts.
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