Peppercorn Beef & Caramelised Onion Gravy
with Garlic Veggie Mash & Tomato Salad
There are some hidden gems in tonight’s dinner. The juicy beef rump has been cooked in a peppercorn coating for an extra punch, an easy way to make this dish decadent. And this isn’t any ordinary mash, we’ve added carrot and garlic to bring it to the next level. While we’re going all out, drizzle over a caramelised onion gravy and your taste buds will be feeling very spoilt.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
1
carrot
1
tomato
1
Brown Onion
1 sachet
black peppercorns
1 packet
Beef Rump
1 bag
Mixed Leaves
2 clove
garlic
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
plain flour
(Contains Gluten; )
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Slightly crush garlic cloves using the flat side of a knife and remove skin. Peel potato and carrot, then cut both into large chunks. Cook potato, carrot and garlic in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return veggies to pan with a drizzle of olive oil. Mash until smooth and season generously with salt. Cover to to keep warm.
While veggies are cooking, cut tomato into thin wedges. Thinly slice onion. Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. On a plate, place crushed peppercorns and a generous pinch of salt. Press each side of the steak in peppercorns to coat.
TIP: Pounding the beef ensures that it's extra tender once cooked.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and leave to rest, 5 minutes.
While the beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. Reduce heat to medium. Add the balsamic vinegar and brown sugar, mix well. Cook until dark and sticky, 3-5 minutes. Add the plain flour and cook until fragrant, 1 minute. Add the water and any remaining beef resting juices and cook, stirring, until reduced, 1-2 minutes. Season to taste.
While the sauce is cooking, combine tomato, mixed leaves, a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.
Slice peppercorn beef rump. Divide garlic veggie mash, tomato salad and beef between plates. Pour caramelised onion gravy over the beef to serve.