Double Worcestershire Beef Rump & Crushed Veggies
with Apple Salad & Peppercorn Hollandaise- Fish
- Soy
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
It’s the sauce no one can pronounce but we love it all the same. Add Worcestershire sauce to the pan to soak into the tender beef rump, then pour over a pepper Hollandaise to bring the flavours to bursting. Trust us, it does taste as good as it sounds (even if it’s a struggle to say out loud)!
Ingredients
1
potato
2
carrot
3 clove
garlic
½ sachet
black peppercorns
2 packet
Beef Rump
1 packet
Worcestershire sauce
(Contains: Fish, Soy, Gluten(Wheat); )
1
apple
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. 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. • Meanwhile, finely chop garlic. • Drain the veggies and set aside. Return saucepan to medium-high heat with a drizzle of olive oil. Add half the garlic and cook until fragrant, 1 minute. • Remove from heat, return veggies to the pan, season generously with salt and toss to coat. Lightly crush with a fork, then cover to keep warm.
• Meanwhile, thinly slice apple. • Crush black peppercorns (see ingredients) 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. • Generously season each side of the beef with salt and pepper.
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 in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add Worcestershire sauce and gently turn beef to coat. Transfer to a plate to rest. • While the beef is resting, wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook peppercorns and remaining garlic until fragrant, 1 minute. Remove pan from heat, then add hollandaise and a splash of water. Stir to combine and season to taste.
• In a medium bowl, combine a drizzle of vinegar and olive oil. • Season, then add mixed salad leaves and apple, tossing to coat. • Divide Worcestershire beef rump, crushed veggies and apple salad between plates. • Spoon peppercorn Hollandaise sauce over beef to serve. Enjoy!
