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Irish Beef Rump and Cannellini Beans

Irish Beef Rump and Cannellini Beans

with lemony fennel 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
: 
821 kcal
Protein
: 
55g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

2 pack(s)

Cannellini Beans

5 grams

Parsley

2 unit(s)

Garlic

1 unit(s)

Lemon

1 sachet(s)

Mustard

(Contains: Mustard)

1 unit(s)

Onion

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

40 grams

Salad Leaves

1 unit(s)

Fennel

65 grams

Creme Fraiche

(Contains: Milk)

250 grams

Irish Beef Rump

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Butter

Energy (kJ)3433 kJ
Energy (kcal)821 kcal
Fat26.2 g
of which saturates12.1 g
Carbohydrate63.9 g
of which sugars11.3 g
Dietary Fiber31.7 g
Protein55 g
Salt7.1 g
Potassium677.8 mg
Calcium117.5 mg
Iron2.4 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.
•Zester
•Sieve
•Grater

Cooking steps

Prep the Veg
1
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press). Zest and quarter the lemon. 
  • Roughly chop the parsley (stalks and all).
  • Drain and rinse the cannellini beans in a sieve.
  • Trim the root from the fennel. Halve lengthways and thinly slice widthways. 
Make the Mash
2
  • Place a pot or pan over medium-high heat with a drizzle oil and a knob of butter.
  • Fry the garlic and the onion until softened, 4-5 mins. 
  • Add the mustard, beans, creme fraiche and white wine stock.
  • Simmer for 4-5 mins then remove from the heat. Mash the beans slightly with a fork.
  • Add a splash of water, if required to loosen the beans. Season to taste with salt and pepper.
Fry the Beef
3
  • Place a large 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 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.
  • When everything is ready, toss the salad leaves and fennel with a drizzle of oil, lemon zest and lemon juice. Season to taste with salt and pepper.
Garnish and Serve
4
  • Divide the cannellini bean between plates and top with the beef.
  • Serve the lemony fennel salad alongside.
  • Garnish with a sprinkling of chopped parsley and any remaining lemon wedges alongside.
Meal right image

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