Roast Beef Rump & Dauphinoise Potatoes with Garlic-Dijon Butter & Greens

Roast Beef Rump & Dauphinoise Potatoes with Garlic-Dijon Butter & Greens

I've altered this as Hello Fresh don't give you quantities, including changing it to a Rump Roast. The joint itself, you can do a 180 fan, 26 mins for rare, 37 minutes for medium and 48 minutes for well done. In this recipe, because it's with the Dauphinoise at a hotter temperature, I've gone for rare and less time due to the higher over heat. You can use Tenderstem Broccoli instead of Baby Broccoli Enjoy this delectable combination of beef, doused in our gorgeous garlic-Dijon butter and with a few special sides, dinner time will quickly take the cake for best meal of the day!

www.hellofresh.com.au

Serves 6
Estimated Time: 01:00:00
Medium
Main
France

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Ingredients

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Method

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Est. Time

1

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Preheat your oven to 220ºC / 200ºC fan / gas mark 7

Dauphinoise Potatoes

01:00

2

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Boil the kettle with and half-fill a large saucepan with boiling water

Dauphinoise Potatoes

03:00

3

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Cut potato into 0.5cm-thick rounds

Dauphinoise Potatoes

04:00

4

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Peel and finely slice the garlic

Dauphinoise Potatoes

02:00

5

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Place the butter in a small bowl and set aside to soften

Dauphinoise Potatoes

01:00

6

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Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes

Dauphinoise Potatoes

05:00

7

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Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat

Roast Beef Rump

02:00

8

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Season the beef all over and add to hot pan fat side down

Roast Beef Rump

01:00

9

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Render the fat for 2 minutes, then sear for 1 minute until browned on all other sides

Roast Beef Rump

05:00

10

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Drain potatoes

Dauphinoise Potatoes

01:00

11

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Meanwhile, in a second small bowl, combine light cooking cream, the salt, half the garlic and a pinch of pepper

Dauphinoise Potatoes

02:00

12

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In a baking dish, arrange potato slices so they sit flat

Dauphinoise Potatoes

03:00

13

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Transfer your beef to a oven tray and roast for 22 minutes for rare or until cooked to your liking

Roast Beef Rump

22:00

14

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Pour over cream mixture, then gently shake the dish to coat potato

Dauphinoise Potatoes

02:00

15

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Sprinkle with Parmesan cheese

Dauphinoise Potatoes

01:00

16

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Cover with foil

Dauphinoise Potatoes

01:00

17

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Bake until potato has softened, 14-16 minutes

Dauphinoise Potatoes

15:00

18

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While the potatoes are baking, trim green beans

Garlic-Dijon Butter & Greens

02:00

19

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Trim baby broccoli and cut into thirds

Garlic-Dijon Butter & Greens

03:00

20

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Remove foil, then return to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

Dauphinoise Potatoes

11:00

21

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Remove from oven and cover with foil to rest for 15 minutes

Roast Beef Rump

15:00

22

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To the softened butter, add Dijon mustard, remaining garlic and a pinch of salt and pepper

Garlic-Dijon Butter & Greens

01:00

23

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Mash with a fork until combined

Garlic-Dijon Butter & Greens

02:00

24

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While the beef is resting, return frying pan to medium-high heat with a dash of water

Garlic-Dijon Butter & Greens

01:00

25

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Cook green beans and baby broccoli, tossing, until softened, 5-6 minutes

Garlic-Dijon Butter & Greens

05:00

26

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Remove from heat, season to taste

Garlic-Dijon Butter & Greens

01:00

27

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Curve the beef into slices

Roast Beef Rump & Dauphinoise Potatoes with Garlic-Dijon Butter & Greens

02:00

28

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Divide roast beef, dauphinoise potatoes and greens between plates, pouring over any beef resting juices

Roast Beef Rump & Dauphinoise Potatoes with Garlic-Dijon Butter & Greens

02:00

29

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Top beef with garlic-Dijon butter to serve.

Roast Beef Rump & Dauphinoise Potatoes with Garlic-Dijon Butter & Greens

01:00

Preheat your oven to 220ºC / 200ºC fan / gas mark 7

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Boil the kettle with and half-fill a large saucepan with boiling water

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Cut potato into 0.5cm-thick rounds

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Peel and finely slice the garlic

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Place the butter in a small bowl and set aside to soften

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Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes

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Drain potatoes

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Meanwhile, in a second small bowl, combine light cooking cream, the salt, half the garlic and a pinch of pepper

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In a baking dish, arrange potato slices so they sit flat

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Pour over cream mixture, then gently shake the dish to coat potato

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Sprinkle with Parmesan cheese

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Cover with foil

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Bake until potato has softened, 14-16 minutes

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Remove foil, then return to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

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While the potatoes are baking, trim green beans

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Trim baby broccoli and cut into thirds

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To the softened butter, add Dijon mustard, remaining garlic and a pinch of salt and pepper

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Mash with a fork until combined

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While the beef is resting, return frying pan to medium-high heat with a dash of water

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Cook green beans and baby broccoli, tossing, until softened, 5-6 minutes

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Remove from heat, season to taste

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Curve the beef into slices

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Divide roast beef, dauphinoise potatoes and greens between plates, pouring over any beef resting juices

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Top beef with garlic-Dijon butter to serve.

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Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat

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Season the beef all over and add to hot pan fat side down

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Render the fat for 2 minutes, then sear for 1 minute until browned on all other sides

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Transfer your beef to a oven tray and roast for 22 minutes for rare or until cooked to your liking

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Remove from oven and cover with foil to rest for 15 minutes

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