Autumn Roast: Beef and Creamy Pepper Sauce

Nutrition per serve

Ingredients

• 2pcs potato
• 10g pepper and garlic seasoning
• 300g beef rump cap
• 1pcs red onion
• 1pcs orange
• 50g mixed salad leaves
• 250ml cream
• 15ml olive oil
• 10ml red wine vinegar
• 10ml honey

Method

1. Step 1 — Parboil potato
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Peel the potatoes and cut into 4cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 8-10 mins until just tender. Drain, then return to the pan.
2. Step 2 — Roast beef
   Meanwhile, combine 1½ tsp pepper and garlic seasoning (see Cooking tip) and 2 tsp olive oil in a large bowl and season with salt. Add the beef and turn to coat. Transfer to a lined tray. Roast the beef on the upper oven shelf for 20 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 10 mins.
3. Step 3 — Roast potato
   While the beef is roasting, gently shake the potato in the pan to roughen the edges a little. Put the potato on the remaining lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast on the lower shelf for 22-25 mins until golden and crunchy.
4. Step 4 — Make salad
   Meanwhile, thinly slice the onion with a sharp knife or mandoline. Finely grate the orange zest, then segment the orange over a large bowl to catch the juice (see Kitchen 101). Add the orange zest, 2 tsp red wine vinegar and 2 tsp honey to the bowl, season with salt and pepper and stir to combine. Add the onion, orange segments and salad leaves and toss to coat.
5. Step 5 — Make sauce and serve up
   Put the beef resting juices, three-quarters of the cream* and 1½ tsp pepper and garlic seasoning in a small frypan over medium-high heat. Cook, stirring, for 3-4 mins until slightly thickened. Remove the pan from the heat. Slice the beef. Divide the beef, potato and salad among plates. Spoon the sauce over the beef and enjoy!
6. Step 6 — Kitchen 101
   Segmenting fruit means removing the bitter white pith and chewy membranes. Take a sharp knife and slice off the top and bottom of the orange. Following the curve of the orange and using downward strokes, slice the skin away from the flesh. Remove any remaining white pith. Holding the orange over a bowl to catch the juices, cut between the membranes to segment the orange.

Allergens

Sulfit, Gluten, Sesamsamen, Sojabohnen, Wheat, Milch