Beef in Slow Roasted Tomato Butter Sauce
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Beef in Slow Roasted Tomato Butter Sauce

Beef in Slow Roasted Tomato Butter Sauce

with smashed potatoes and salad

In this recipe, a sumptuous sauce is created when cherry tomatoes are slow-roasted along with all sorts of delicious things such as garlic and butter. When the tomatoes soften, they create a beautiful, buttery and tomato-y mixture that's perfect for coating the succulent beef rump in this dish.

Tags:
Under 650 calories
Protein Rich
Allergens:
Sulphites
Milk
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Rump

500 grams

Baby Potatoes

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

125 grams

Cherry Tomatoes

40 grams

Salad Leaves

1 unit(s)

Garlic

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

Not included in your delivery

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat23.9 g
of which saturates10.8 g
Carbohydrate54.6 g
of which sugars10.6 g
Dietary Fiber0 g
Protein40.9 g
Cholesterol0 mg
Salt0.81 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

Instructions

Cook the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 3cm chunks.
  • Pop onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
  • Roast on the top shelf of the oven for 20 mins.

TIP: Use two baking trays if necessary.

Make the Dressing
2
  • Meanwhile, add half the balsamic glaze and half the cheese to a large bowl along with 1 tbsp oil and 3 tbsp water (double both for 4p).
  • Mix together and season with salt and pepper, then set aside.
  • Just before serving, toss the salad leaves through the dressing.
  • Place a pan over medium heat (no oil).
  • Once hot, dry-fry the pine nuts, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
Slow Roast the Tomatoes
3
  • Peel and grate the garlic (or use a garlic press).
  • Halve the tomatoes and pop them onto a piece of foil. Season with salt and pepper.
  • Add the garlic, remaining balsamic glaze and 1 tbsp butter (double for 4p) to the tomatoes
  • Fold the foil, sealing on all sides to create a parcel.
  • Pop onto a baking tray and roast on the bottom shelf of the oven until softened, 15-20 mins. 
Smash the Potatoes
4
  • When the potatoes have been cooking for 20 mins, remove from the oven. 
  • Using the bottom of a bowl or pan, press down on each potato to gently crush. 
  • Drizzle with more oil and sprinkle over the remaining cheese.
  • Return to the top shelf of the oven until crispy and golden, 10-15 mins.
Pan-fry the Beef
5
  • Return the pan to high heat with a drizzle of oil.
  • Season beef with salt and pepper.
  • Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook 1-2 mins more each side if you like it medium and a further 1-2 mins 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.
  • Remove from pan, cover and allow to rest.
Dish Up
6
  • Once the beef has rested, thinly slice widthways.
  • Share the beef, smashed potatoes and salad between plates.
  • Gently stir the roasted tomatoes and their buttery juices together while still in the foil, then spoon over the beef.
  • Finish with a scattering of toasted pine nuts.
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