Beef Rump & Herby Crushed Potatoes
with Rosemary Gravy & Dijon Corn Slaw- Sulphites
- Wheat
- Gluten
These aren’t any ordinary beef rump coated in a punchy rosemary gravy, served with a vibrant slaw packed with flavour from Dijon mayo, sweetcorn and radish. A standout dinner you’ll keep coming back to! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
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; )
Not included in your delivery
½ cup
water
¼ tsp
pepper
Nutrition Values
Utensils
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 4-5 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!
