Quick Worcestershire Beef Rump & Crushed Veggies
with Peppercorn Hollandaise & Cucumber Salad- 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)! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
potato
2
carrot
3 clove
garlic
1
cucumber
½ sachet
black peppercorns
1 packet
Beef Rump
1 bag
Mixed Salad Leaves
1 packet
Worcestershire sauce
(Contains: Fish, Soy, Gluten(Wheat); )
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
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 1/2 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.
• While the veggies are cooking, slice cucumber into half-moons. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Generously season each side of the steak 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, 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 and return frying pan 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 large bowl, combine cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide Worcestershire beef rump, veggie crush and cucumber salad between plates. • Spoon peppercorn Hollandaise sauce over beef to serve. Enjoy!
