Beef Rump in Cheesy Sauce
with chips and garlicky broccoliCalories
:Â
789 kcalProtein
:Â
47.1g proteinTotal
:Â
40 minutesDifficulty
:Â
MediumFamily Friendly
Allergens:
- Milk
The cheesy sauce that smothers the beef in this recipe, though delicious, is surprisingly simple to make. The same goes for the rosemary chips and garlicky broccoli that round out a tasty and balanced meal.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Rosemary
1 unit(s)
Broccoli
1 unit(s)
Garlic
250 grams
Irish Beef Rump
110 grams
Creme Fraiche
(Contains: Milk)
50 grams
Grated Cheese
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3303 kJ
Energy (kcal)789 kcal
Fat38 g
of which saturates20.8 g
Carbohydrate71 g
of which sugars5.2 g
Dietary Fiber11.6 g
Protein47.1 g
Salt0.7 g
Potassium1312.5 mg
Calcium58.3 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
•Pan with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into chips 1cm wide (no need to peel).
- Pick half the rosemary leaves (double for 4p) from their stalks and roughly chop (discard the stalks).
- Pop the chips on a lined baking tray. Toss with a drizzle of oil, the rosemary, salt and pepper.
- Roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary.
2
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
3
- Pour the creme fraiche into a small pot and place over medium-low heat.
- Season with pepper and then stir in the cheese.
- Stir until the cheese has melted and the sauce is nice and smooth.
- Remove from the heat. You'll reheat it later!
4
- Place a pan over medium-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 outside is browned.
- Once cooked, transfer to a board, cover and allow to rest, 1-2 mins.
5
- Return the pan to medium heat, with a drizzle of oil if necessary.
- When hot, add the broccoli and fry for 2-3 mins.
- Stir in the garlic, turn the heat down to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the broccoli is tender, 4-5 mins.
6
- Gently reheat the cheese sauce—but don't allow it to boil.
- Share the rosemary chips between plates with the broccoli alongside.
- Slice your beef rump diagonally into 2 pieces and pop onto your plates.
- Spoon the cheese sauce over the top.
