Beef Rump in Garlic Parsley Butter
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Beef Rump in Garlic Parsley Butter

Beef Rump in Garlic Parsley Butter

with tender broccoli and mashed potato

The ubiquitous 'meat and two veg' gets a makeover in this take on a classic dish. The creamiest of mash and the most tender broccoli accompany cooked-to-perfection beef for a mouth-watering midweek treat.

Calorie Smart
Total Time40 minutes
Cooking Time45 minutes


Serving amount

250 grams

Beef Rump

3 unit(s)


1 unit(s)


1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)


1 unit(s)


5 grams


Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Milk (Optional)

to taste



Nutrition Values

Energy (kJ)2650 kJ
Energy (kcal)633 kcal
Fat22.9 g
of which saturates7.6 g
Carbohydrate74 g
of which sugars8.5 g
Dietary Fiber0 g
Protein39.2 g
Cholesterol0 mg
Salt2.07 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.


Baking Sheet with Baking Paper
Potato Masher
Pot with Lid


Boil the Potatoes
  • 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).
  • When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins. 
  • Once cooked, drain in a colander and return to the pot, off the heat. Cover to keep warm.
Get Prepped
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Finely chop the parsley (stalks and all).
  • In a small bowl, mash 2 tbsp butter (double for 4p) until soft. Stir in the garlic and parsley.
  • Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
  • Cut the broccoli into florets (like small trees). Halve any large florets.
Roast the Veg
  • Add the broccoli to a lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
  • Quarter the onion and separate the layers.
  • Add the onion to the baking tray with the broccoli.
  • Drizzle the onion with oil and balsamic vinegar then season with a pinch of salt and pepper.
  • Pop into the oven to cook until the veg is tender, 15-20 mins.
Cook the Beef Rump
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
  • Cook 1-2 mins more each side for medium and an added 1-2 mins each side for well-done.
  • In the final min of cooking, add the parsley butter and oncemelted, use a spoon to baste the beef.
  • Once cooked, remove from pan, cover and rest. IMPORTANT: Meat is safe to eat when outside is browned.
Make the Mash
  • Meanwhile, mash the cooked potatoes until smooth.
  • Add a knob of butter and a splash of milk or water.
  • Season to taste with salt and pepper.
Finish and Serve
  • Divide the creamy mashed potato between your plates.
  • Serve the roast broccoli and onion alongside.
  • Slice the beef rump and plate next to the veg.
  • Finish with a drizzle of any remaining melted garlic parsley butter.