with Potato Fries & Apple Salad
Peppercorns meets hollandaise, a wonder duo sauce swooping in to transform this beef rump dinner into something new. Serve up with a side of fries to catch any leftover sauce. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Hollandaise
1 packet
Beef Rump
300 g
Mixed Salad Leaves
1 packet
Garlic
2
Apple
1
Potato
2 packet
Pepper
1 tsp
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
- Preheat oven to 240°C/220°C fan-forced.
- Cut kumara into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
- Meanwhile, halve cherry tomatoes. Finely chop garlic.
- Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and peppercorns until fragrant, 1 minute.
- Transfer garlic-peppercorn oil to a small bowl, then add hollandaise and stir to combine. Season to taste.
- In a medium bowl, combine mixed salad leaves, cherry tomatoes and a drizzle of balsamic vinegar and olive oil. Season to taste.
- Slice seared beef rump.
- Divide beef, tomato salad and kumara fries between plates.
- Pour peppercorn hollandaise sauce over beef to serve. Enjoy!
1890
kJ
Energy (kJ)
452
kcal
Calories
26.1
g
Fat
5.7
g
of which saturates
18
g
Carbohydrate
7.7
g
of which sugars
4.5
g
Dietary Fibre
34.8
g
Protein
55
mg
Cholesterol
205
mg
Sodium
with Potato Fries & Apple Salad
