Savoury Leek and Mushroom Beef Rump
with buttery mash and scallionCalories
:
846 kcalProtein
:
39.8g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- Milk
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Irish Beef Rump
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Potatoes
250 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
2 sachet(s)
Worcester Sauce
(Contains: Soya)
1 unit(s)
Scallion
1 unit(s)
Leek
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
(Contains: Milk)
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3541 kJ
Energy (kcal)846 kcal
Fat37.2 g
of which saturates16.8 g
Carbohydrate89.1 g
of which sugars11.7 g
Dietary Fiber36.6 g
Protein39.8 g
Salt1.6 g
Trans Fat0.1 g
Potassium1279.2 mg
Calcium65.7 mg
Iron0.6 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
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork-tender, 12-18 mins.
- Once cooked, drain the potatoes 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.
2
- Season the beef with salt and pepper.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the breadcrumbs.
- Fry until crispy, 4-5 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
3
- Return the pan to high heat with a drizzle of oil.
- Once 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 and allow to rest.
4
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Trim the leek and thinly slice widthways.
- Trim and thinly slice the scallion.
5
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms and leek until softened, 4-5 mins.
- Add the creme fraiche, garlic, Worcester sauce and 25ml water (per 2P). Bring to the boil.
- Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper.
6
- Divide the mash between plates.
- Serve the beef alongside.
- Drizzle the mushroom sauce over the top.
- Finish with a scattering of sliced scallion and the crispy pangrattato.
- Serve the mayo alongside for dipping.
