Beef Rump in Creamy Peppercorn Sauce
with mash and roasted carrots
Traditionally paired with steaks, peppercorn sauce also goes amazingly with succulent chicken, as it appears in this recipe.
Tags:
Family Friendly
•Protein Rich
Allergens:
Barley
•Wheat
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
600 grams
Potatoes
250 grams
Irish Beef Rump
1 unit(s)
Garlic
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Honey
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat30.1 g
of which saturates15.9 g
Carbohydrate78.1 g
of which sugars14.9 g
Dietary Fiber8.1 g
Protein38 g
Cholesterol0 mg
Salt0.51 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
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling 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.
- Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Place a hand flat on top of the chicken. Slice from thick end to thin point until there's 2cm left. Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Place a large pan over medium heat with a drizzle of oil.
- Lay the chicken into the pan. Season with salt and pepper. Fry until cooked through, 3-6 mins each side. Remove from the pan and cover to keep warm.
NOTE: Swapping to beef rump? Add to a hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
3
- Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots onto a separate lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
4
- Return the pan to medium heat with a drizzle of oil.
- When the pan is hot, add the shallot and cook until soft, 3-4 mins.
- Stir in the black pepper, stock and garlic.
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
- Stir in the creme fraiche, then remove the pan from the heat.
5
- When everything's ready, cut the chicken widthways into 2cm thick slices.
- Toss the carrots together with the honey.
6
- Share the sliced chicken between your plates.
- Spoon over the peppercorn sauce (reheat first if needed. Add a splash of water if it's a little thick).
- Serve the mash and carrots alongside.
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