Pepper Crusted Rump Steak and Red Wine Jus
with Cheesy Mash, Roasted Radishes and Chantenay Carrots
This Pepper Crusted Rump Steak and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at 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
21 Day Aged British Rump Steaks
150
Chantenay Carrots
450
Potatoes
100
Radishes
2
Cracked Black Pepper
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
1
Chives
75
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Honey
150
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Remove the steaks from the fridge to allow them to come up to room temperature.
Trim and halve the carrots lengthways (no need to peel). Peel and cut the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, 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.
In the meantime, trim and halve the radishes.
Sprinkle half the cracked black pepper onto a plate and press one side of each steak into it. Turn the steaks over and sprinkle the remaining pepper onto the other side, pressing it in so it sticks. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.
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. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins, then remove from the heat. Cover with a lid or foil to keep warm.
When the carrots have roasted for about 10 mins, remove them from the oven.
Add the radishes to the tray and drizzle over the honey (see pantry for amount). Toss to coat everything, then return to the oven and cook for the remaining 10-15 mins.
While the jus simmers, finely chop the chives (use scissors if easier).
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, then stir in half the chives. Cover with a lid to keep warm.
About 5 mins before you're ready to serve, 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 1 min 15 secs on each side. 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.
When everything's almost ready, reheat the jus and mash if needed.
Slice the steaks widthways into 1cm slices and transfer to your plates. Serve the mash and roasted veg alongside.
Pour over the red wine jus and sprinkle with the remaining chives to finish.
Enjoy!
