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Quick Beef Rump in Black Garlic Mushroom Sauce

Quick Beef Rump in Black Garlic Mushroom Sauce

with peas and buttery potatoes
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
515 kcal
Protein
: 
37.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites

A recipe conveniently customised just to your liking.

Serving amount

500 grams

Baby Potatoes

150 grams

Mushrooms

1 unit(s)

Garlic

20 grams

Black Garlic Paste

120 grams

Peas

5 grams

Chives

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

250 grams

Irish Beef Rump

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2153 kJ
Energy (kcal)515 kcal
Fat24.9 g
of which saturates12.6 g
Carbohydrate34.9 g
of which sugars13.8 g
Dietary Fiber6.5 g
Protein37.4 g
Salt0.7 g
Potassium768.5 mg
Calcium44 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.

Cooking Steps

Boil the Potatoes
1
  • Boil a large pot of salted water for the potatoes.
  • Halve the potatoes (quartering larger pieces). 
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork-tender, 15-20 mins. 
  • Add the peas for the final 2 mins. 
  • Drain in a colander, toss with a knob of butter and cover to keep warm. 

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

Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Finely chop the chives (use scissors if you prefer).
  • Roughly chop the mushrooms. 
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.
  • Once cooked, remove from the pan.
Start the Sauce
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • When hot, add the mushrooms.
  • Season with salt and pepper then fry until browned, 5-6 mins, stirring occasionally. 
  • Once browned, add the apple cider vinegar and garlic and cook until evaporated, 1-2 mins.
  • Stir in the creme fraiche and a splash of water and bring to the boil. Lower the heat and simmer until thickened slightly, 1-2 mins. 
Finishing Touches
5
  • Remove the pan from the heat and stir in the black garlic paste.
  • Season to taste with salt and pepper.
  • Add the beef back to the pan and coat with the sauce.
  • Finish with a sprinkling of chives.
Divide and Serve
6
  • Divide the potatoes and peas between plates.
  • Serve the beef alongside, spooning over any remaining sauce.
Meal right image

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