Beef and Hand-cut Rosemary Chips

Name: Beef and Hand-cut Rosemary Chips with garlicky asparagus
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: 250 grams Irish Beef Rump; 10 grams Rosemary; 1 unit(s) Potatoes; 2 unit(s) Garlic; 200 grams Asparagus; to taste Butter; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with garlicky asparagus

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The flavour of the crispy chips in this dish are enhanced by the addition of rosemary, which also lends a herby note to the garlic butter that smothers the perfectly cooked beef rump in this recipe.

Tags:

Calorie Smart

•Family Friendly

The quantities provided above are averages only.

Total45 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

250 grams

Irish Beef Rump

10 grams

Rosemary

1 unit(s)

Potatoes

2 unit(s)

Garlic

200 grams

Asparagus

Not included in your delivery

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kcal)385 kcal

Energy (kJ)1609 kJ

Fat18 g

of which saturates6.8 g

Carbohydrate25.3 g

of which sugars2.8 g

Protein32.6 g

Salt0.8 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

•Grater

•Baking Sheet with Baking Paper

•Aluminum Foil

•Pan with Lid

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pick rosemary leaves from stalks and roughly chop (discard the stalks).
Chop the potatoes lengthways into 1cm slices then into 1cm wide chips (no need to peel).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season with salt, pepper and half the rosemary. Toss to coat. Spread out in one layer.

TIP: Use two baking trays if necessary.

Peel the garlic cloves. Pop half into a piece of foil with a good glug of oil and scrunch to enclose.
When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn halfway through.
Add the garlic parcel to the tray for 10-12 mins of cooking time then remove.
Meanwhile, grate the remaining garlic (or use a garlic press).

Trim the bottom 2cm from the asparagus and discard.
Place a pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the asparagus and remaining garlic and season with salt and pepper.
Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
Cook until tender, 4-6 mins, then remove from the pan and cover to keep warm.

Once the garlic has cooled, add it to a small bowl along with 1tbsp butter (double for 4p) and remaining rosemary.
Mash everything with a fork. Season with salt and pepper, mix to combine and set aside.
Season the beef rump with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.

Return the pan to high heat with a drizzle of oil.
Once the oil is hot, 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: Meat is safe to eat when the outside is browned.
In the final 1 min of cooking, add the garlic butter and baste the beef.
Once cooked transfer to a board, cover and allow to rest.

Thinly slice the beef rump then plate up with the potatoes and garlicky asparagus alongside.
Drizzle any buttery juices over the beef and asparagus.