Seared Beef Rump & Creamy Peppercorn Sauce
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Seared Beef Rump & Creamy Peppercorn Sauce

Seared Beef Rump & Creamy Peppercorn Sauce

with Rosemary Roast Potato & Garlic Veggies

Upgrade your meat and three veg by sticking to our 'Top Steak Tips' for the beef rump, before topping it with a silky peppercorn sauce, and serving with some super flavourful veggies sides - courtesy of fresh rosemary and garlic.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Kid Friendly
Allergens:
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

potato

1 sprig

rosemary

1 clove

garlic

2

carrot

1 sachet

black peppercorns

1 packet

beef rump

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 bag

silverbeet

Not included in your delivery

olive oil

2 tbs

water

10 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2139 kJ
Fat21.9 g
of which saturates12.3 g
Carbohydrate37.3 g
of which sugars17.6 g
Dietary Fibre11.1 g
Protein39 g
Sodium731 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Pick and finely chop rosemary leaves. • Place potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the potato and rosemary between two trays. Little cooks: Help pick the rosemary leaves and toss the potato!

2
2

• Meanwhile, finely chop garlic. Slice carrot into thin sticks. Roughly chop silverbeet. • Lightly crush black peppercorns using a pestle and mortar or in their sachet using a rolling pin. Set aside. • See 'Top Steak Tips!' (bottom). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot with the water, stirring, until softened, 4-5 minutes. • Add the butter, 1/2 the garlic and silverbeet. Cook, stirring, until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

4
4

• Return frying pan to high heat with a drizzle of olive oil. • Cook beef, turning, for 3-6 minutes, or until cooked to your liking. Transfer to a plate to rest.

5
5

• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlicuntil fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, then scrape up any bits stuck to the bottom of the pan. Add light cooking cream and vegetable stock powder. Cook, stirring, until sauce is thickened, 1-2 minutes. • Stir through any beef resting juices. Remove from heat.

6
6

• Slice seared beef rump. • Divide beef, rosemary roast potato and garlic veggies between plates. • Drizzle creamy peppercorn sauce over beef to serve. Enjoy!

Little cooks: Under adult supervision, add the finishing touch by drizzling over the sauce. Be careful, the pan and sauce are hot!