Rump Steak and Parmesan Rosemary Roasties
with Creamy Mustard Sauce and Salad
This Rump Steak and Parmesan Rosemary Roasties takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 sachet(s)
Dried Rosemary
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Parmigiano Reggiano
(Contains Milk)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Plain Flour
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 7. Fill and boil your kettle.
Remove the steaks from the fridge to come up to room temperature before cooking.
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.
Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt. Boil the potatoes for
5-6 mins or until the edges are soft.
Meanwhile, halve the baby plum tomatoes. 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 the hot baking tray out of your oven and carefully add the potatoes, turning in the oil. Roast on the top shelf 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 baby plum tomatoes to the dressing. Toss to coat and set aside.
When the ptoatoes have 15 mins remaining, heat 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 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 steaks. They're safe to eat when browned on the outside.
Return the (now empty) pan to a medium-high heat, adding a drizzle more oil if needed (no need to clean).
Fry the garlic for 1 min, then stir in 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 Parmigiano Reggiano. Return to the oven and roast for the remaining time.
Just before you're ready to serve, toss the rocket through the tomatoes.
Slice your steaks widthways and serve with the parmesan roasties and salad alongisde.
Spoon the creamy mustard sauce over your steaks to finish.
Enjoy!
