https://www.hellofresh.fr/recipes/pave-de-boeuf-and-tomates-a-la-provencale-661ed00fa0f8bf5f811eabf2
The quantities provided above are averages only.
150 grams
Green Beans
250 grams
Beef Rump
2 unit(s)
Garlic
1 unit(s)
Shallot
3 unit(s)
Tomato
½ sachet(s)
Italian Herbs
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 sachet(s)
Cracked Black Pepper
½ sachet(s)
Red Wine Vinegar
(Contains Sulphites)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the shallot into small pieces.
Trim the green beans.
Cut the tomatoes in half horizontally. Arrange them (flat side up) on lined baking tray. Sprinkle with garlic and half the Italian herbs (per 2P). Drizzle over some oil and season with salt and pepper.
Bake the tomatoes in the oven for 30-35 minutes, or until they are golden brown and cooked through.
Place a pan over medium-high heat with a drizzle of oil. Trim the green beans.
Once the pan is hot, add the green beans and shallot and fry until starting to char, 2-3 mins. Turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove the pan from the heat.
Return the pan to a high heat with a drizzle of oil. Season the beef with salt and pepper.
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.
Return the pan of meat to medium heat and deglaze with half the red wine vinegar (per 2P) to loosen any cooking juices stuck to the bottom of the pan.
Add the creme fraiche, stock and black pepper. Reduce for 3-5 min, until the sauce has thickened and is coating. Add a splash of water if required to loosen the sauce. Season to taste with salt and pepper.
Slice the beef rump after it is rested.
Divide the green beans and roasted tomatoes between plates.
Serve the sliced beef rump alongside and top with pepper sauce.