Worcestershire Beef Rump & Crushed Veggies
with Apple Salad & Peppercorn Hollandaise
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.
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
300 g
Beef Rump
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
1 packet
Hollandaise
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
1 packet
Potato
2
Carrot
2
Garlic
1
apple
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• 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 veggies and set aside. Return saucepan to medium-high heat with a
drizzle of olive oil. Cook half the garlic 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.
• Meanwhile, thinly slice apple.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare,
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 the frying pan, then return to medium
heat with a drizzle of olive oil. Cook the cracked black pepper 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 medium bowl, combine a drizzle of vinegar and olive oil. Season to
taste, then add mixed salad leaves and apple, tossing to coat.
• Slice beef rump.
• Divide Worcestershire beef rump, crushed veggies and apple salad between
plates. Spoon pepper hollandaise sauce over beef to serve. Enjoy!
