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Double Beef Rump and Hollandaise Sauce

Double Beef Rump and Hollandaise Sauce

with parsley butter potatoes and salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
943 kcal
Protein
: 
61.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Milk
  • Sulphites
Serving amount

500 grams

Baby Potatoes

5 grams

Parsley

100 grams

Hollandaise Sauce

(Contains: Egg, Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

500 grams

Irish Beef Rump

1 unit(s)

Cucumber

Not included in your delivery

1 tbsp

Butter

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)3946 kJ
Energy (kcal)943 kcal
Fat63 g
of which saturates23.4 g
Carbohydrate32.1 g
of which sugars10.1 g
Dietary Fiber6.6 g
Protein61.2 g
Salt2.7 g
Potassium913.7 mg
Calcium63.2 mg
Iron0.9 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 your delivered box.
•Colander
•Pot with Lid

Cooking steps

Boil the Potatoes
1
  • Boil a large pot of salted water for the potatoes.
  • When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. 
  • Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, halve the cucumber lengthways. Chop widthways into 1cm semicircles.
  • Roughly chop the parsley (stalks and all).
Cook the Beef
3
  • Place a pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
  • Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
  • Cook another 1-2 mins each side if you like it medium and a further 1-2 mins each side for 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, remove from pan, cover and allow to rest.
Make the Dressing
4
  • Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
  • Mix together, season with salt and pepper then set aside.
  • Just before serving, toss the salad leaves and cucumber through the dressing.
Finishing Touches
5
  • Meanwhile, return the pan to medium heat and pour in the Hollandaise. Warm through gently and season with salt, pepper and sugar.
  • When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
  • Toss the potatoes until the butter has melted.
  • Season with salt and pepper.
Serve and Enjoy
6
  • When everything is ready, thinly slice the beef and share between plates.
  • Serve the salad and parsley butter potatoes alongside.
  • Drizzle the Hollandaise over the beef to finish.
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