HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rump & Peppercorn Sauce
Beef Rump & Peppercorn Sauce

Beef Rump & Peppercorn Sauce

with Parmesan Baby Potatoes & Greens

Pub Bistro
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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 cheesy baby potatoes and aromatic veggies, it’s time for pub-style steak and chips to move over; there’s a new contender in town.

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:MilkSoyTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove


1 bag


1 bag

baby broccoli

1 bag

green beans

1 packet

beef rump

1 packet

peppercorn sauce

(ContainsMilk, Soy)

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby potatoes

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2685 kJ
Fat26.6 g
of which saturates10.8 g
Carbohydrate46.4 g
of which sugars13.4 g
Protein50.8 g
Sodium783 mg
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Preheat the oven to 220°C/200°C fan-forced. Halve the baby potatoes. Cook the potatoes in the boiling water until just tender, 10-12 minutes. Drain potatoes, then place on a lined oven tray.


While the potatoes are boiling, slice the red onion into wedges. Finely chop the garlic. Finely chop the chives. Trim the baby broccoli and green beans.


Add the onion and a drizzle of olive oil to the tray of potatoes and toss to coat. Using a small bowl with a flat base, crush the potatoes until roughly 1cm thick. Sprinkle with the grated Parmesan cheese drizzle with olive oil and season. Roast until golden, 20-25 minutes.


While the potatoes are roasting, place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. Season both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and leave to rest for 5 minutes.

TIP: Pounding the beef ensures that it's extra tender once cooked.


While the beef is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the broccoli and green beans until tender, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and season to taste. Wipe out the frying pan and return to a medium-high heat. Cook the peppercorn sauce with a splash of water until heated through, 1-2 minutes. Add the chives, then stir to combine and season to taste.

TIP: Add a splash more water if the sauce looks too thick.


Roughly chop the roasted almonds. Slice the beef rump. Divide the beef, Parmesan baby potatoes and garlic veggies between plates. Spoon the peppercorn sauce over the beef and garnish with the almonds to serve.