Rosemary & Walnut Crusted Beef Rump

Name: Rosemary & Walnut Crusted Beef Rump with Mash, Honey Roasted Veg & Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 300 g Beef Rump; 2 Carrot; 1 Parsnip; 1 packet Walnuts; 1 Garlic; 1 packet Rosemary; 2 Potato; 1 packet Gravy Granules; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk (for the mash); 1 tsp honey

with Mash, Honey Roasted Veg & Gravy

3.5(14)

Kajol KotechaUpdated on June 15, 2026

Get up to $230 off

Calories

624 kcal

Protein

40g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Walnut
Gluten
Soy
Sulphites
Wheat
Milk
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Get ready for an elegant dinner with this succulent beef rump, topped with an aromatic rosemary and walnut crust. Slathered in gravy and nestled beside velvety mash and golden honey-roasted vegetables, this one’s a real treat!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

300 g

Beef Rump

Carrot

Parsnip

1 packet

Walnuts

(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

Garlic

1 packet

Rosemary

Potato

1 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

Not included in your delivery

1 drizzle

olive oil

40 g

butter (for the mash)

(Contains: Milk)

2 tbs

milk (for the mash)

(Contains: Milk)

1 tsp

honey

Nutritional Values

Energy (kJ)2610 kJ

Calories624 kcal

Fat34.3 g

of which saturates10.4 g

Carbohydrate40.4 g

of which sugars16.7 g

Dietary Fibre9.5 g

Protein40 g

Cholesterol26.6 mg

Sodium481 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced.
Season beef rump with salt and pepper.

Cut carrot and parsnip into large chunks
Place veggies on a lined oven tray.
Drizzle with olive oil and the honey, season with salt and toss to coat. Bake until tender, 25-30 mins.

Meanwhile, boil kettle. Roughly chop walnuts.
Finely chop garlic. Pick and finely chop rosemary.
Peel potato and cut into large chunks.
Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
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 the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook rosemary, walnuts and garlic, stirring, until warm and fragrant, 2-3 minutes. Season with salt and pepper.
Just before serving, in a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 min.