with roast potatoes and broccoli
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Creme Fraiche
110 grams
Broccoli
1 unit(s)
Irish Beef Rump
250 grams
Chicken Stock
1 sachet(s)
Mustard
0.5 sachet(s)
Rosemary
1 unit(s)
Garlic
1 unit(s)
Baby Potatoes
500 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Cut the potatoes into 2cm chunks.
- Pick the rosemary leaves and roughly chop.
- Add the potatoes to a lined baking tray and toss with half the rosemary, salt, pepper and a drizzle of oil.
- Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Peel and grate the garlic (or use a garlic press).
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. - Add the broccoli to a lined baking tray and toss with salt, pepper and a drizzle of oil.
- When the potatoes have been cooking for 15 mins, place the broccoli on the middle shelf of the oven and roast until crispy around the edges, 10-12 mins.
- Season the beef with salt and pepper.
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the oil is 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-low heat and add the creme fraiche.
- Season with pepper then stir in the stock, garlic, half a mustard sachet (per 2P), and remaining rosemary.
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
- Once ready, add the beef back into the pan to coat in the sauce and warm through, 1-2 mins.
- Divide the broccoli and potatoes between plates.
- Plate the beef alongside.
- Finish with a drizzle of the creamy mustard rosemary sauce.
2454
kJ
Energy (kJ)
587
kcal
Energy (kcal)
30.5
g
Fat
15.6
g
of which saturates
37.8
g
Carbohydrate
11.2
g
of which sugars
10.1
g
Dietary Fiber
40.4
g
Protein
0
mg
Cholesterol
0.86
g
Salt
with cranberry chutney and green beans