Beef in Creamy Chive Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef in Creamy Chive Sauce

Beef in Creamy Chive Sauce

with peas and mashed potato

Creamy mash and green peas are a match made in heaven! Another amazing pairing? The creamy chive sauce and succulent beef rump that star in this delicious dish.

Total Time20 minutes
Cooking Time25 minutes


Serving amount

600 grams


110 grams

Creme Fraiche

(Contains Milk)

5 grams


250 grams

Beef Rump

120 grams


1 sachet(s)

Sweet Chilli Sauce

½ sachet(s)

Beef Stock

Not included in your delivery

to taste


to taste


to taste


to taste

Milk (Optional)

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2777 kJ
Energy (kcal)664 kcal
Fat29.4 g
of which saturates14.9 g
Carbohydrate65.5 g
of which sugars9.8 g
Dietary Fiber0 g
Protein38.2 g
Cholesterol0 mg
Salt1.06 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.


Potato Masher
Pot with Lid


Boil the Potatoes
  • Boil a large pot of salted water for the potatoes
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add the potatoes to the water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water and mash until smooth. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Start the Sauce
  • Place a small pot over medium-high heat.
  • Add the creme fraiche and half the stock powder (double for 4p).
  • Stir together and bring to the boil, then reduce the heat.
  • Simmer until slightly thickened, 3-5 mins.
Chop the Chives
  • While the sauce simmers, finely chop the chives (use scissors if you prefer).
  • Stir three-quarters of the chives, sweet chilli sauce and ½ tsp of sugar (double for 4p) into the sauce.
  • Season to taste, then remove from the heat.
  • Cover with a lid to keep warm.
Fry the Beef
  • 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 another 1-2 mins 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. Meat is safe to eat when outside is browned.
  • Once cooked, transfer to a board, cover and allow to rest.
Warm the Peas
  • While the beef rests, wipe the now empty pan and return to medium-high heat with a drizzle of oil.
  • Fry the peas until softened, 3-5 mins.
  • Season to taste with salt and pepper.
  • Reheat the creamy chive sauce if needed.
  • Slice the beef rump widthways into 2cm thick slices.
Serve and Enjoy
  • Share the beef rump between plates.
  • Serve the mashed potato and peas alongside.
  • Spoon the creamy chive sauce over the beef and mash.
  • Sprinkle the remaining chives over the dish.