Double Beef Rump in Herby Cream Sauce
with mash and green veg
Beef rump cooked to your liking and tender green beans are smothered in a creamy herbaceous sauce, all alongside a hearty helping of mash in this classic recipe.
Tags:
Family Friendly
Allergens:
Milk
•Sulphites
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Beef Rump
600 grams
Potatoes
65 grams
Creme Fraiche
(Contains Milk)
10 grams
Sage
100 grams
Green Beans
1 unit(s)
Shallot
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat39.1 g
of which saturates18.1 g
Carbohydrate67.9 g
of which sugars10.8 g
Dietary Fiber0 g
Protein64.2 g
Cholesterol0 mg
Salt2.8 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 pot of water for the veg with half the stock.
- Chop the potatoes into 2cm chunks (peeling optional). Place in a separate pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain (reserving some cooking water) and return to the pot off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the green beans.
- Halve, peel and chop the shallot into small pieces.
- Pick the sage leaves and roughly chop (discard the stalks).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- When the water is boiling, add the carrot and green beans to the pot with the stock.
- Cook until just tender, 4-6 mins.
- Drain in a colander, then return to the pot, off the heat.
- Season with salt and pepper and drizzle with oil. Set aside and cover 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 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: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Transfer to a board, cover and rest.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, 3-4 mins.
- Add the sage then fry for 1 min more.
- Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
- Simmer until smooth, 2-3 mins.
6
- Thinly slice the beef and divide between plates.
- Drizzle over the sauce.
- Serve with the mash and veg alongside.
