Double Beef Rump & Garlic-Pepper Butter
with Almond Veggies & Mash
- Milk
- Almond
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! We’ve replaced the asparagus and carrot in this recipe with broccoli and baby rainbow carrots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
2
potato
¼ tsp
Cracked Black Pepper
3 clove
garlic
1 packet
broccoli florets
½
Onion
1 packet
Baby Rainbow Carrots
2 packet
Beef Rump
1 packet
flaked almonds
(Contains: Almond)
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
30 g
butter (for the sauce)
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• 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, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• 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 veggies 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The beef was tasty, but some found it tough. Rainbow carrots received mixed reviews, with some being woody or inedible.
- Ease of prep: Carrots may need longer cooking time than the recipe suggests, about 4-5 minutes more than other vegetables.
- Suggestions: Consider reducing butter in mashed potatoes; some found 60 g excessive. Ensure beef is cooked to preference for tenderness.
- Portions: Some reviewers mentioned the meal was not enough for larger groups or growing families; consider adding extra protein.
