Sage Butter Beef Rump

Name: Sage Butter Beef Rump with roasted veg and creamy mash
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 2 sachet(s) Paprika; 10 grams Sage; 1 unit(s) Carrot; 3 unit(s) Potatoes; 1 unit(s) Broccoli; 250 grams Irish Beef Rump; 20 grams Walnuts; to taste Water; to taste Butter; to taste Milk (Optional); to taste Salt; to taste Pepper; to taste Oil

with roasted veg and creamy mash

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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

The quantities provided above are averages only.

Total35 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

Irish 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

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

Protein40.9 g

Salt3.1 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

Cooking Steps

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.

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.

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.

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.

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.