Double Beef Rump & Garlic-Peppercorn Butter
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Double Beef Rump & Garlic-Peppercorn Butter

Double Beef Rump & Garlic-Peppercorn Butter

with Garlicky Veggies & Mash

Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with a punchy fragrant butter, cooked with garlic and peppercorns, fluffy mash and nutty veggies combine to make a special meal that'll have you buzzing too!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount



½ sachet

black peppercorns

3 clove


2 packet

Beef Rump


Brown Onion



1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bunch


Not included in your delivery

olive oil

2 tbs


(Contains Milk; )

30 g

butter (for the mash)

(Contains Milk; )

30 g

butter (for the sauce)

(Contains Milk; )


Nutrition Values

Energy (kJ)3757 kJ
Fat47.7 g
of which saturates25.3 g
Carbohydrate44 g
of which sugars17.1 g
Protein74.2 g
Sodium321 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.


Medium Pan
Large Non-Stick Pan



• Boil the kettle. Half-fill a large saucepan withboiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add butter (for the mash) and the milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!


• While the potato is cooking, lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Finely chop garlic. • In a small microwave-safe bowl, add butter (for the sauce), peppercorns and half the garlic, then microwave in 10 second bursts, until melted. Season with salt and set aside.


• Trim ends of asparagus. Cut onion into wedges. Thinly slice carrot into sticks. Season beef rump on both sides. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.


• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

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


• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook asparagus, onion and carrot, tossing, until softened, 4-5 minutes. Add a dash of water to the pan to help veggies cook. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and toss to combine.


• Slice seared steak. • Divide mash, steak and garlicky greens between plates. Spoon over garlic-peppercorn butter and any steak resting juices. • Garnish garlicky veggies with toasted almonds. Enjoy!

Little cooks: Add the finishing touch by sprinklingover the almonds!