Double Beef in Creamy Peppercorn Sauce

Name: Double Beef in Creamy Peppercorn Sauce with green beans and roasted tomato
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 150 grams Green Beans; 500 grams Irish Beef Rump; 2 unit(s) Garlic; 1 unit(s) Shallot; 3 unit(s) Tomato; ½ sachet(s) Italian Herbs; 110 grams Creme Fraiche; 1 sachet(s) Beef Stock; 1 sachet(s) Cracked Black Pepper; ½ sachet(s) Red Wine Vinegar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with green beans and roasted tomato

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Beef and peppercorn sauce are a pairing for the ages, a classic combination that never goes out of style. Enjoy succulent beef rump paired with blistering tomatoes and tender green beans in this delicious dish.

Tags:

Family Friendly

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Green Beans

500 grams

Irish Beef Rump

2 unit(s)

Garlic

1 unit(s)

Shallot

3 unit(s)

Tomato

½ sachet(s)

Italian Herbs

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Beef Stock

1 sachet(s)

Cracked Black Pepper

½ sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2964 kJ

Energy (kcal)708 kcal

Fat44.8 g

of which saturates21.1 g

Carbohydrate18 g

of which sugars8.2 g

Dietary Fiber4.5 g

Protein61.5 g

Cholesterol0 mg

Salt5.35 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

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the shallot into small pieces.
Trim the green beans.
Halve the tomatoes. Season the beef with salt and pepper.

Arrange the tomatoes (cut side up) on a lined baking tray.
Rub with garlic and sprinkle over half a sachet of Italian herbs (per 2P).
Drizzle with oil and season with salt and pepper.
Bake the tomatoes in the oven until softened and golden brown, 30-35 mins.

Place a pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the green beans and shallot and fry until starting to char, 2-3 mins.
Lower the heat to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
Cook until tender, 4-5 mins. Remove the pan from the heat.

Return the pan to high heat with a drizzle of oil.
Once 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: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Once cooked, transfer to a board, cover and allow to rest.

Return the pan to medium heat.
Deglaze with half a sachet of red wine vinegar (per 2P) to loosen any cooking juices stuck to the bottom.
Add the creme fraiche, stock and black pepper.
Reduce until the sauce has thickened, 3-5 mins. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
Thinly slice the beef widthways.