Beef Rump & Peppercorn Gravy
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Beef Rump & Peppercorn Gravy

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.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Dietitian Approved
Allergens:
Soy
Sulphites
Gluten

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

tomato

2 clove

garlic

1 sachet

black peppercorns

1 packet

Beef Rump

1 sachet

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

½ cup

boiling water

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)1888 kJ
Fat13 g
of which saturates4.8 g
Carbohydrate44.6 g
of which sugars16.5 g
Protein38.7 g
Sodium478 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• In a large bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.

6
6

• Slice seared beef rump. • Divide beef rump, veggie mash and tomato salad between plates. • Top beef with peppercorn gravy. Enjoy!