21 Day Aged Rump Steak and Mustard Cream Sauce
with Parmesan Rosemary Roast Potatoes and Balsamic Veg
This 21 Day Aged Rump Steak and Mustard Cream Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 sachet(s)
Dried Rosemary
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
8.5 grams
Wholegrain Mustard
(Contains Mustard)
20 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
1 tbsp
Plain Flour
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 7. Boil a full kettle.
Remove the steaks from the fridge to come up to room temperature before cooking.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Peel the potatoes, then chop into 3cm chunks.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.
Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.
Once the potatoes are ready, drain in a colander. Sprinkle on the flour (see pantry for amount), dried rosemary and season with salt. Shake to fluff up the potatoes.
Take the hot baking tray out of your oven and carefully add the potatoes, turning in the oil. Roast on the top shelf until golden, 30-35 mins.
Meanwhile, add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.
When the courgette has 10 mins remaining, add the baby plum tomatoes to the tray. Drizzle over some oil and the balsamic glaze, then toss to coat.
Return to the middle shelf and roast until softened, 10-12 mins.
When the potatoes have 15 mins remaining, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when browned on the outside.
Return the (now empty) pan to medium-high heat, adding a drizzle more oil if needed (no need to clean).
Once hot, add the garlic and fry for 1 min, then stir in the creme fraiche, chicken stock paste, water for the sauce (see pantry for amount) and wholegrain mustard (see ingredients for amount).
Bring to the boil, then lower the heat and simmer until thickened, 3-5 mins. Taste and season with salt and pepper if needed.
When the potatoes have 5 mins left, remove the tray from the oven and sprinkle over the Parmigiano Reggiano. Return to the oven and roast for the remaining time.
Slice your steaks widthways and serve with the parmesan roasties and roasted balsamic veg alongside.
Spoon the mustard cream sauce over your steaks to finish.
Enjoy!
