Beef Rump & Roasted Potatoes
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Beef Rump & Roasted Potatoes

Beef Rump & Roasted Potatoes

with Garlic Veggies & Creamy Peppercorn Sauce

There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender beef rump with a side of crispy roasted potatoes and aromatic veggies, it’s time for pub-style steak and chips to move over; there’s a new contender in town.

Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 unit

potato

1 clove

garlic

1 unit

carrot

1 head

broccoli

½ sachet

black peppercorns

1 packet

Beef Rump

½ bottle

Pure Cream

(Contains Milk; )

½ sachet

vegetable stock powder

Not included in your delivery

olive oil

2 tbs

water

10 g

butter

(Contains Milk; )

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Nutrition Values

/ per serving
Energy (kJ)3000 kJ
Calories0 kcal
Energy (kJ)3000 kJ
Calories0 kcal
Fat0 g
Fat41.8 g
of which saturates0 g
of which saturates23.8 g
Carbohydrate0 g
Carbohydrate33.9 g
of which sugars0 g
of which sugars7.3 g
Dietary Fibre0 g
Dietary Fibre0 g
Protein0 g
Protein46 g
Cholesterol0 mg
Cholesterol0 mg
Sodium0 mg
Sodium379 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

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Roast potatoes
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potatoes, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, separate across two trays. TIP: Cut the potato to the correct size so it cooks in the allocated time!

prep
2

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into batons. Cut the broccoli into small florets, then roughly chop the stalk. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.

cook the veggies
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and the water and cook until softened, 6-7 minutes. Add the butter and 1/2 the garlic and cook, until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

cook the beef
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the beef rump on all sides with a pinch of salt and pepper. When the oil is hot, add the beef to the pan and cook for 3-4 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest for 5 minutes. TIP: This will give you a medium steak - cook for a little less time if you like it rare or a little longer for well done.

peppercorn sauce
5

While the beef rump is resting, return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook, stirring, until fragrant, 30 seconds. Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the pure cream (see ingredients list) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, stirring, until the sauce has thickened, 5-6 minutes. Add any beef resting juices to the sauce.

serve
6

Thickly slice the beef rump. Divide the roasted potatoes, garlic veggies and beef rump between plates. Pour over the creamy peppercorn sauce.