Rosemary-Glazed Beef & Chat Potatoes
with Crisp Veg Salad & Gravy
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Our beef rump deserves all the glory it gets and you'll be singing its praises once you drizzle over the rosemary butter and let it roast to perfection in the oven. Paired with a crispy salad, an easy gravy and bite-sized chat potatoes, we can confirm that this is no humdrum meal! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Chat Potatoes
1
Capsicum
1
Cucumber
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)
300 g
Beef Rump
1 packet
Mixed Salad Leaves
1 packet
Rosemary
1
Tomato
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Halve chat potatoes. Pick rosemary. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. • While potatoes are roasting, in a small microwave-safe bowl, microwave the butter and rosemary in 10 seconds bursts, until melted.
• 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. In the last minute of cooking, drizzle with rosemary butter. Transfer to a plate to rest.
TIP: The meat will keep cooking as it rests!
• When beef is resting, boil the kettle. Thinly slice cucumber and crunchino. Slice tomato into thin wedges. • In a medium bowl, combine cucumber, crunchino, tomato, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. • In a small heatproof bowl, combine gravy granules, the boiling water(1/2 cup for 2 people / 1 cup for 4 people) and any beef resting juices, whisking, until smooth, 1 minute
• Slice beef. • Divide rosemary roast lamb, chat potatoes and garden salad between plates. Pour gravy over rosemary beef and chat potatoes to serve. Enjoy!
