Pepper Crusted 21 Day Aged Rump Steak
with Red Wine Jus, Cheesy Mash, Honey Roasted Carrots and Tenderstem®
This Pepper Crusted 21 Day Aged Rump Steak 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
3 unit(s)
Carrot
80 grams
Tenderstem Broccoli
450 grams
Potatoes
15 grams
Honey
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Cracked Black Pepper
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
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 the fridge to allow them to come up to room temperature.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins.
Meanwhile, halve any thick broccoli stems lengthways. Peel and cut the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
When the carrots have 10 mins remaining, remove from the oven. Drizzle over the honey and toss to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Pop the broccoli alongside. Drizzle with oil, season with salt and pepper, then toss to coat. Return the tray to the top shelf for the remaining time, 10-12 mins.
Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins, then remove from the heat. Cover to keep warm.
About 5 mins before you're ready to serve, sprinkle half the cracked black pepper onto one side of each steak, pressing it in so it sticks. Turn the steaks over and sprinkle the remaining pepper onto the other side. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt. 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: The steak is safe to eat when the outside is browned.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the creme fraiche and hard Italian style cheese and mash until smooth.
Season with salt and pepper. Cover to keep warm.
When everything's ready, reheat the jus and mash if needed.
Slice the steaks widthways into 1cm thick slices and share between your plates. Serve the creamy mash and roasted veg alongside.
Drizzle over the red wine jus over the steak to finish.
Enjoy!
