with green beans and roasted tomato
Beef and peppercorn sauce are a pairing for the ages, a classic combination that never goes out of style. Enjoy succulent beef rump paired with blistering tomatoes and tender green beans in this delicious dish.
Allergens
Utensils
Tags
Green Beans
150 grams
Irish Beef Rump
250 grams
Garlic
2 unit(s)
Shallot
1 unit(s)
Tomato
3 unit(s)
Italian Herbs
0.5 sachet(s)
Creme Fraiche
110 grams
Beef Stock
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Red Wine Vinegar
0.5 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
- Trim the green beans.
- Halve the tomatoes. Season the beef with salt and pepper.
- Arrange the tomatoes (cut side up) on a lined baking tray.
- Rub with garlic and sprinkle over half a sachet of Italian herbs (per 2P).
- Drizzle with oil and season with salt and pepper.
- Bake the tomatoes in the oven until softened and golden brown, 30-35 mins.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and shallot and fry until starting to char, 2-3 mins.
- 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 the pan from the heat.
- 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: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
- Return the pan to medium heat.
- Deglaze with half a sachet of red wine vinegar (per 2P) to loosen any cooking juices stuck to the bottom.
- Add the creme fraiche, stock and black pepper.
- Reduce until the sauce has thickened, 3-5 mins. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- Thinly slice the beef widthways.
- Divide the green beans and tomatoes between plates.
- Serve the sliced beef rump alongside topped with creamy peppercorn sauce.
1939
kJ
Energy (kJ)
463
kcal
Energy (kcal)
29.9
g
Fat
14.9
g
of which saturates
18
g
Carbohydrate
8.2
g
of which sugars
4.5
g
Dietary Fiber
33.9
g
Protein
0
mg
Cholesterol
5.13
g
Salt
