21 Day Aged Rump Steak and Pesto Sauce
with Parmesan Smashed Potatoes, Pine Nuts and Rocket Salad
This 21 Day Aged Rump Steak and Pesto Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
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
350 grams
Salad Potatoes
1 sachet(s)
Mixed Herbs
15 grams
Pine Nuts
125 grams
Baby Plum Tomatoes
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Parmigiano Reggiano
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Halve the salad potatoes widthways (halve any large ones again) and put them onto a baking tray.
Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer to a small bowl - keep the pan, you'll use it again for the steak.
Halve the baby plum tomatoes and pop them into a large bowl.
Drizzle over some olive oil, season with salt and pepper, then mix together. Set aside for now.
Pop the pesto into another small bowl. Loosen with a little olive oil until you get a nice drizzling consistency.
Once the potatoes have been cooking for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato half.
Sprinkle over the Parmigiano Reggiano, drizzle with more oil, then return to the top shelf until crispy and golden, 10-15 mins.
Pop the (now empty) frying pan back on high heat with a drizzle of oil.
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. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.
When ready to serve, add the rocket and pine nuts to the bowl of tomatoes and toss together.
Thinly slice the steaks, then transfer them to your plates and drizzle over the pesto. Serve the Parmesan potatoes and salad on the side. Drizzle the salad with the balsamic glaze to finish.
Enjoy!
