Beef Rump in Mustard and Rosemary Sauce
with roast potatoes and carrot
The sauce that coats the juicy chicken in this recipe is a multifaceted affair. It's creamy with a hint of heat—owing to the inclusion of mustard—with the earthy herbaceousness of rosemary adding yet another layer. Crispy potatoes and tender carrots are also great pairings for this delicious dressing.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Rosemary
½ sachet(s)
Mustard
(Contains: Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 unit(s)
Garlic
500 grams
Baby Potatoes
250 grams
Irish Beef Rump
2 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Cut the potatoes into 2cm chunks.
- Pick the rosemary leaves and roughly chop.
- Add the potatoes to a lined baking tray and toss with half the rosemary, salt, pepper and a drizzle of oil.
- Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Peel and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. - Add the carrot to a lined baking tray and toss with salt, pepper and a drizzle of oil.
- When the potatoes have been cooking for 5 mins, place the carrot on the middle shelf of the oven and roast until tender, 20-25 mins.
- Meanwhile, place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Repeat with the other breast(s).
- Season the chicken with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the chicken, season to taste with salt and pepper and cook until golden brown and crispy, 3-6 mins on each side.
- Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink in the middle.
NOTE: Swapping to beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
- Return the pan to medium-low heat and add the creme fraiche.
- Season with pepper then stir in the stock, garlic, half a mustard sachet (per 2P), and remaining rosemary.
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
- Once ready, add the chicken back into the pan to coat in the sauce and warm through, 1-2 mins.
- Divide the carrot and potatoes between plates.
- Plate the chicken alongside.
- Finish with a drizzle of the creamy mustard rosemary sauce.
