with garlicky green beans and leek
The flavour of the crispy chips in this dish are enhanced by the addition of rosemary, which also lends a herby note to the garlic butter that smothers the perfectly cooked beef rump in this recipe.
Utensils
Tags
Irish Beef Rump
250 grams
Potatoes
600 grams
Rosemary
1 unit(s)
Garlic
2 unit(s)
Green Beans
150 grams
Leek
1 unit(s)
Butter
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
- Chop the potatoes lengthways into 1cm slices then into 1cm wide chips (no need to peel).
- Pop onto a large (lined) baking tray. Toss with salt, pepper, half the rosemary and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
- Meanwhile, peel the garlic cloves.
- Pop half into a small piece of foil with a good glug of oil and scrunch to enclose.
- Add the garlic parcel to the tray with the chips for 10-12 mins of cooking time then remove.
- Meanwhile, grate the remaining garlic (or use a garlic press).
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Trim the green beans.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and leek and fry until starting to char, 2-3 mins.
- Stir in the grated garlic, lower the heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove from the pan and cover to keep warm.
- Once the garlic from the oven has cooled, add it to a small bowl along with 1 tbsp butter (per 2P) and remaining rosemary.
- Mash everything with a fork.
- Season with salt and pepper, mix to combine and set aside.
- Season the beef rump with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
- Return the pan to high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
- In the final 1 min of cooking add the garlic butter and use a spoon to baste the beef.
- Transfer from the pan, cover and allow to rest.
- Thinly slice the beef rump then plate up.
- Serve the potatoes and garlicky green beans and leek alongside.
- Drizzle any buttery juices over the beef.
2699
kJ
Energy (kJ)
645
kcal
Energy (kcal)
21.5
g
Fat
11.7
g
of which saturates
77.2
g
Carbohydrate
8.5
g
of which sugars
38.4
g
Dietary Fiber
37
g
Protein
0
mg
Cholesterol
0.93
g
Salt
