21 Day Aged Rump Steak & Truffled Bacon Dauphinoise
with Hazelnuts, Cranberry Red Wine Jus, Garlicky Broccoli, Tomatoes and Chives
Our 21 Day Aged Rump Steak & Truffled Bacon Dauphinoise is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
2 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
30 grams
Dried Cranberries
60 grams
British Smoked Bacon Lardons
125 grams
Baby Plum Tomatoes
1 bunch(es)
Chives
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
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 your fridge to allow them to come up to room temperature before cooking. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then drain in a colander.
When the potatoes have 5 mins left, heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add half the garlic and cook until fragrant, 30 secs, then add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese.
Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Sprinkle the hazelnuts, remaining cheese and bacon on top of the potatoes and bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, wash out the (now empty) medium saucepan. Pour in the water for the jus (see pantry for amount), then bring to the boil on high heat.
Stir in the red wine jus paste and cranberries, 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, 6-7 mins. Set aside and cover to keep warm.
While the jus simmers, season the steaks on both sides with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Heat a drizzle of oil in a large frying pan on high heat. 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 meat. The steak is safe to eat when the outside is browned.
While the steaks rest, heat the (now empty) frying pan on medium-high heat with a drizzle of oil if needed (no need to clean).
Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and toss in the baby plum tomatoes, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Season with salt and pepper.
Meanwhile, finely chop the chives.
When the dauphinoise is ready, remove from the oven and sprinkle over the truffle zest.
Slice your steaks widthways into 1cm thick slices and transfer to your plates. Spoon over the cranberry red wine jus (reheat first if needed).
Serve with the truffled hazelnut bacon dauphinoise, garlicky broccoli and baby plum tomatoes alongside.
Finish with a sprinkling of chives.
Enjoy!
