Beef Rump & Rosemary Gravy
with Crushed Potatoes & Dijon-Corn Slaw
These aren’t any ordinary silly beef, they’re beef rump coated in a punchy peppercorn and rosemary gravy. If you look closer, that slaw isn’t just colourful but packed full of flavour from Dijon mayo. It’s another standout dinner that we can’t get enough of.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 packet
Chopped Potato
(Contains: Sulphites; )
300 g
Beef Rump
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cabbage Mix
2
Radish
1 packet
Dijon Mustard
1 packet
Parsley
1 packet
Rosemary
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
Nutrition Values
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Roughly chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Remove saucepan from heat and return potato to the pan. Add the butter, parsley and chicken-style stock powder and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, drain sweetcorn (see ingredients). Roughly chop baby leaves. • Wipe out frying pan and return to medium-high heat. • Add red wine jus and the water. Simmer until slightly thickened, 1-2 minutes. Season generously with pepper.
• Slice beef rump. • In a medium bowl, combine shredded cabbage mix, sweetcorn, baby leaves, dijon mustard (see ingredients) and mayonnaise. Season to taste. • Divide beef rump, crushed potatoes and dijon corn slaw between plates. • Pour pepper red wine jus over beef rump to serve. Enjoy!
