Beef Rump & Garlic-Peppercorn Butter
with Garlicky Veggies & Mash
Long after you finish this humble dinner of beef rump and greens, you're going to remember the way it was transformed by the simple addition of a punchy peppercorn butter, infused with garlic and poured over the beef rump. It's an easy trick that gives this classic dish a new lease on life.
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Ingredients
2
potato
½ sachet
black peppercorns
3 clove
garlic
1 bag
green beans
1
Brown Onion
1
carrot
1 packet
Beef Rump
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
30 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add butter(for the mash) and the milk to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer the garlic oil to a medium bowl, then add crushed peppercorns and butter (for the sauce). • Season with salt and mash with a fork to combine. Set aside.
• Trim green beans. Cut onion into wedges. Thinly slice carrot into sticks. Season beef rump on both sides. • Return the frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, onion and carrot, tossing, until softened, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and toss to combine.
• Slice beef rump. • Divide mash, beef rump and garlicky greens between plates. • Spoon over garlic-peppercorn butter and any steak resting juices. • Garnish garlicky veggies with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds!