Seared Beef Rump & Peppery Hollandaise Sauce
with Potato Fries & Apple Salad4.5(2)
Calories
:
452 kcalProtein
:
34.8g proteinTotal
:
30 minutesDifficulty
:
EasyKid Friendly
Calorie Smart
Allergens:
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
Peppercorns meets hollandaise, a wonder duo sauce swooping in to transform this beef rump dinner into something new. Serve up with a side of fries to catch any leftover sauce. This recipe is under 650kcal per serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
300 g
Beef Rump
1 packet
Mixed Salad Leaves
2
Garlic
1
apple
2 packet
Potato
Not included in your delivery
1 tsp
pepper
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Energy (kJ)1890 kJ
Calories452 kcal
Fat26.1 g
of which saturates5.7 g
Carbohydrate18 g
of which sugars7.7 g
Dietary Fibre4.5 g
Protein34.8 g
Cholesterol55 mg
Sodium205 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.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut kumara into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
2
- Meanwhile, halve cherry tomatoes. Finely chop garlic.
- Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
3
- 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.
4
- SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and peppercorns until fragrant, 1 minute.
- Transfer garlic-peppercorn oil to a small bowl, then add hollandaise and stir to combine. Season to taste.
5
- In a medium bowl, combine mixed salad leaves, cherry tomatoes and a drizzle of balsamic vinegar and olive oil. Season to taste.
6
- Slice seared beef rump.
- Divide beef, tomato salad and kumara fries between plates.
- Pour peppercorn hollandaise sauce over beef to serve. Enjoy!
