Beef and Hand-cut Rosemary Chips
with garlicky green beans
4.2
(265)
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
150 grams
Green Beans
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1488 kJ
Energy (kcal)356 kcal
Fat15.4 g
of which saturates7 g
Carbohydrate25.4 g
of which sugars3.7 g
Dietary Fiber2.7 g
Protein31.5 g
Salt0.3 g
Potassium214.5 mg
Calcium52.5 mg
Iron0.8 mg
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
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Remove the butter from the fridge to soften.
- 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.
2
- Peel the garlic cloves. Pop half into a piece of foil with a drizzle 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).
3
- Trim the green beans. Place a medium pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the grated garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Allow to cook until the green beans are tender, 4-5 mins. Transfer to a bowl and cover to keep warm.
4
- Once the garlic has cooled, add it to a small bowl along with the softened butter 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.
5
- 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: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
6
- Thinly slice the beef rump then plate up with the potatoes and garlicky green beans alongside.
- Drizzle any buttery juices over the beef.
