21 Day Aged Rump Steak and Truffled Dauphinoise
with Red Wine Jus and Garlicky Broccoli
This 21 Day Aged Rump Steak and Truffled Dauphinoise 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
450 grams
Potatoes
2 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
150 milliliter(s)
Water for the Jus
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 before cooking. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then drain in a colander.
When the potatoes have 5 mins left, heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add half the garlic and cook until fragrant, 30 secs, then add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese.
Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Sprinkle the remaining cheese on top of the potatoes and bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, wash out the (now empty) medium saucepan. Pour in the water for the jus (see pantry for amount), then bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. Set aside and cover to keep warm. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
While the jus simmers, season the steaks on both sides with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Heat a drizzle of oil in a large frying pan on high heat. 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 meat. The steak is safe to eat when the outside is browned.
While the steaks rest, heat the (now empty) frying pan on medium-high heat with a drizzle of oil if needed (no need to clean).
Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 3-5 mins. Season with salt and pepper.
When the dauphinoise is ready, remove from the oven and sprinkle over the truffle zest.
Slice your steaks widthways into 1cm slices and transfer to your plates. Spoon over the red wine jus (reheat first if needed).
Serve with the truffled dauphinoise and garlicky broccoli alongside.
Enjoy!
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