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Sage Butter Beef Rump
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Sage Butter Beef Rump

Sage Butter Beef Rump

with roasted veg and creamy mash

Herbaceous sage butter smothers the tender fried beef rump in this recipe. Creamy mash and tender roast veg make this quick and tasty meal as exciting as it is delicious.

Tags:
Family Friendly
Protein Rich
Allergens:
Mustard
Walnuts
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Paprika

(Contains Mustard)

10 grams

Sage

1 unit(s)

Carrot

3 unit(s)

Potatoes

1 unit(s)

Broccoli

250 grams

Beef Rump

20 grams

Walnuts

(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)

Not included in your delivery

to taste

Water

to taste

Butter

to taste

Milk (Optional)

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2965 kJ
Energy (kcal)709 kcal
Fat30.2 g
of which saturates8.3 g
Carbohydrate75.9 g
of which sugars9.7 g
Dietary Fiber0 g
Protein40.9 g
Cholesterol0 mg
Salt3.13 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

Baking Sheet with Baking Paper
Potato Masher
Colander
Pot with Lid

Instructions

Roast the Carrot
1
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Boil a pot of salted water
  • Cut the carrot into 1cm wide, 5cm long batons.
  • On a lined baking tray, toss the carrot with paprika, salt, pepper and oil.
  • Roast on the top shelf for 20-25 mins.
Add the Broccoli
2
  • Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • When the carrots have been roasting for 10 mins, add the broccoli to the tray. 
  • Toss with salt, pepper, and a drizzle of oil.
  • Cook for the remaining 10-15 mins.
Make the Mash
3
  • While the veg roasts, chop the potatoes into 2cm chunks (peeling optional).
  • When boiling, add the potatoes to the water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water.
  • Mash until smooth. Season with salt and pepper. Cover to keep warm.
Fry the Beef
4
  • Place a pan over medium heat (no oil). Dry-fry the walnuts for 1-2 mins. Remove from the pan.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry the beef until browned, 1-2 mins each side for medium-rare.
  • Cook 1-2 mins more each side if you want medium and a further 1-2 mins each side if you want well-done. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when outside is browned.
  • Remove from pan and allow to rest.
Melt the Sage Butter
5
  • When everything is almost ready, return the pan to medium-high heat with 2 tbsp butter (double for 4p) and a drizzle of oil.
  • Pick the sage leaves from their stalks and roughly chop. Discard the stalks.
  • When the butter is melted, add the sage leaves to the pan and fry for 2-3 mins.
Plate and Serve
6
  • Thinly slice your beef and divide between plates.
  • Serve creamy mash and roasted veg alongside.
  • Drizzle the sage butter from the pan over the beef.
  • Finish with a scattering of walnuts.
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