21 Day Aged Rump Steak in Garlic Butter Sauce
with Dauphinoise Potatoes, Roasted Tomatoes and Tenderstem®
- Milk
- Egg
- Sulphites
Looking for a taste of everyday luxury? This Lamb Steak in Garlic Butter Sauce is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
300 grams
21 Day Aged British Rump Steaks
450 grams
Potatoes
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
3 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
125 grams
Baby Plum Tomatoes
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Chicken Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Dauphinoise
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
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. Halve, peel and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, halve any thick broccoli stems lengthways and pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Add the tomatoes to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.
Next, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 30 secs. Add the creme fraiche, water for the dauphinoise (see pantry for amount), half the chicken stock paste and half the Italian style cheese.
Stir to combine, 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 remaining cheese on top.
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.
Put the broccoli and tomato tray onto the middle shelf to roast until tender and crispy, 10-12 mins.
Wipe out the (now empty) frying pan and return to high heat with a drizzle of oil. Season the steaks with salt and pepper.
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. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. Return the (now empty) frying pan back to medium heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 4-5 mins, then add the remaining garlic and cook for 30 secs more.
Pour in the cider vinegar and allow it to evaporate. Stir in the water for the sauce (see pantry for amount) and remaining chicken stock paste. Bring to the boil, then lower the heat and simmer for 2-3 mins.
Stir in the butter until melted. Simmer until thickened, 1-2 mins more, then remove from the heat and stir through the parsley.
When everything's ready, thinly slice the steaks and transfer to your plates. Spoon over the garlic butter sauce.
Serve the dauphinoise potatoes, roasted broccoli and tomatoes alongside.
Enjoy!
