Beef Rump & Peppercorn Gravy
with Veggie Mash & Tomato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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!
