Beef Rump and Creamy Pesto Sauce
with kale and buttery potatoes
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
•Family Friendly
•Calorie Smart
Allergens:
Milk
•Barley
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
65 grams
Creme Fraiche
(Contains: Milk)
80 grams
Kale
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
30 grams
Green Pesto
1 unit(s)
Garlic
500 grams
Baby Potatoes
250 grams
Irish Beef Rump
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2448 kJ
Energy (kcal)585 kcal
Fat35.8 g
of which saturates16.9 g
Carbohydrate29.1 g
of which sugars10.9 g
Dietary Fiber7.4 g
Protein35.7 g
Salt2 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 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
•Colander
Cooking steps
1
- 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, transfer to a board, cover and allow to rest.
2
- Meanwhile, boil a large pot of salted water.
- Chop the potatoes into 2cm chunks.
- Add the potatoes to the boiling water and cook until fork tender (take care not to overcook), 10-15 mins.
- Add the kale for the final 3-4 mins of cooking time. Once cooked, drain in a colander and return to the pot, off the heat.
- Meanwhile, peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the garlic until fragrant, 1 min. Add 100ml water (per 2P) along with the stock.
- Stir together and bring to the boil, then simmer until slightly reduced, 2 mins.
- Stir through the creme fraiche and pesto, then remove the pan from the heat.
- Season the cooked kale and potatoes with salt and pepper. Add 1 tbsp butter (per 2P) to the pot and stir to coat.
4
- When everything is almost ready, reheat the sauce if needed. Add a splash of water if it's too thick.
- Slice the beef widthways and divide between plates.
- Serve the buttery kale and potatoes alongside.
- Spoon the creamy pesto sauce over the beef to finish.
