Rump Steak and Parmesan Rosemary Roasties
with Creamy Mustard Sauce and Rocket Salad
This Rump Steak and Parmesan Rosemary Roasties is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Due to quality issues with baby plum tomatoes, you'll instead receive medium tomatoes. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
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
450
Potatoes
1
Medium Tomato
2
Garlic Clove
1
Dried Rosemary
12
Red Wine Vinegar
(Contains Sulphites)
17
Wholegrain Mustard
(Contains Mustard)
2
21 Day Aged British Rump Steaks
75
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
20
Parmigiano Reggiano
(Contains Milk)
40
Wild Rocket
Not included in your delivery
1
Plain Flour
50
Water for the Sauce
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 7. Fill and boil your kettle.
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.
Remove the steaks from the fridge to come up to room temperature before cooking.
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.
Chop the tomatoes into 2cm chunks. Peel and grate the garlic (or use a garlic press).
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 your hot baking tray out of your oven and carefully add the potatoes, turning in the oil. Roast on the top shelf of your oven until golden, 30-35 mins.
Meanwhile, in a small bowl, mix together the sugar and olive oil for the dressing (see pantry for both amounts) with the red wine vinegar and half the wholegrain mustard. Season with salt and pepper.
Add the tomatoes to the dressing. Toss to coat and set aside.
When the potatoes have 15 mins remaining, add 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 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: Wash your hands and equipment after handling raw meat. They're safe to eat when browned on the outside.
Return the (now empty) pan to a medium-high hea with a drizzle more oil if needed.
Fry the garlic for 1 min, then stir through the creme fraiche, chicken stock paste, water for the sauce (see pantry for amount) and the remaining wholegrain mustard.
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 cheese. Return to the oven and roast for the remaining time.
Just before you're ready to serve, toss the rocket with the tomatoes.
Transfer your steaks to your plates and serve with your parmesan roasties and salad alongside.
Spoon over the creamy mustard sauce to finish.
Enjoy!
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