with mash and veg
Beef rump cooked to your liking and tender green beans are smothered in a creamy herbaceous sauce, all alongside a hearty helping of mash in this classic recipe.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Potatoes
600 grams
Creme Fraiche
65 grams
Sage
10 grams
Green Beans
75 grams
Shallot
1 unit(s)
Balsamic Vinegar
1 sachet(s)
Beef Stock
1 sachet(s)
Carrot
1 unit(s)
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk
to taste
Water
to taste
- Boil a pot of water for the veg with half the stock.
- Chop the potatoes into 2cm chunks (peeling optional). Place in a separate pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain (reserving some cooking water) and return to the pot off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, trim the green beans.
- Halve, peel and chop the shallot into small pieces.
- Pick the sage leaves and roughly chop (discard the stalks).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- When the water is boiling, add the carrot and green beans to the pot with the stock.
- Cook until just tender, 4-6 mins.
- Drain in a colander, then return to the pot, off the heat.
- Season with salt and pepper and drizzle with oil. Set aside and cover to keep warm.
- Place a pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- 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.
- Transfer to a board, cover and rest.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, 3-4 mins.
- Add the sage then fry for 1 min more.
- Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
- Simmer until smooth, 2-3 mins.
- Thinly slice the beef and divide between plates.
- Drizzle over the sauce.
- Serve with the mash and veg alongside.
2576
kJ
Energy (kJ)
616
kcal
Energy (kcal)
24.2
g
Fat
11.9
g
of which saturates
67.9
g
Carbohydrate
10.8
g
of which sugars
0
g
Dietary Fiber
36.6
g
Protein
0
mg
Cholesterol
2.58
g
Salt
