Beef Rump & Peppercorn Gravy
with Veggie Mash & Tomato Salad- Wheat
- Gluten
There are some hidden gems in tonight’s dinner. The juicy beef rump has been coated in a rich peppercorn gravy; it makes for an easy way to a decadent dish. And this isn’t any ordinary mash, we’ve added carrot and garlic to bring it to the next level. Your taste buds will be spoilt for choice! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
300 g
Beef Rump
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
2 packet
Potato
1
Carrot
2
Garlic
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut both into large chunks. Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return veggies to pan with a drizzle of olive oil. Mash until smooth and season generously with salt. Cover to keep warm.
Little cooks: Get those muscles working and help mash the veggies!
• While veggies are cooking, cut tomato into thin wedges. Finely chop garlic. Boil the kettle. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.
TIP: Pounding the beef ensures that It's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate, cover and leave to rest, 5 minutes.
• While the beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic and peppercorns until fragrant, 1 minute. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Whisk, until smooth, 1 minute. • Add garlic and peppercorn oil to the bowl with gravy and stir to combine.
• In a large bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice seared beef rump. • Divide beef rump, veggie mash and tomato salad between plates. • Top beef with peppercorn gravy. Enjoy!
