21 Day Aged Rump Steak & Parma Ham Filled Pasta
with Mushroom Cacio e Pepe Inspired Sauce
This 21 Day Aged Rump Steak & Parma Ham Filled Pasta 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
3 unit(s)
Garlic Clove**
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta**
(Contains: Cereals containing gluten, Egg, Milk May contain traces of: Mustard, Soya)
150 grams
Closed Cup Mushrooms
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Parmigiano Reggiano
(Contains: Milk)
2 unit(s)
21 Day Aged British Rump Steaks
10 grams
Unsalted Butter
(Contains: Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Remove the steaks from your fridge to allow them to come up to room temperature.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press).
When boiling, add the filled pasta to the pan of water and bring back to the boil. Cook until tender, 3 mins.
Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
Meanwhile, thinly slice the mushrooms.
Heat a drizzle of oil on high heat in a medium frying pan on high heat.
Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the cracked black pepper and half the garlic. Cook for 30 secs.
Pour in the cider vinegar and allow the vinegar to bubble away.
Once the vinegar has evaporated, stir the chicken stock paste and water for the sauce into the mushrooms (see pantry for amount). Simmer until reduced by half, 2-3 mins.
Lower the heat, then stir in the creme fraiche and simmer until slightly thickened, 1 min.
Add the cooked pasta to the sauce and gently toss to coat. Simmer until piping hot, 1 min.
Stir through the Parmigiano Reggiano until melted, then remove from the heat and cover with a lid.
Meanwhile, heat a drizzle of oil in another 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.
In the last min of cooking, add the butter and remaining garlic to the pan. Allow the butter to melt, then baste the steaks by gently spooning over the garlic butter for 1 min.
Once cooked, transfer the steaks to a board, cover with foil and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Gently reheat the pasta and sauce if needed. Add a splash of water if you feel it needs it.
When ready to serve, slice the steaks widthways into 1cm thick slices.
Share the steaks between your plates, serving the creamy pasta and rocket alongside. Drizzle the balsamic glaze over the rocket to finish.
Enjoy!
