Our Recipe BoxesGift Cards
Beef Rump and Butter-Garlic Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Beef Rump and Butter-Garlic Sauce

with Cheesy Chips and Peas

Under 650 calories

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.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

2 unit(s)

21 Day Aged Rump Steaks

450 grams


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

120 grams


Not included in your delivery

100 milliliter(s)

Water for the Sauce

30 grams



Nutritional information

Energy (kJ)2466 kJ
Energy (kcal)589 kcal
Fat22.3 g
of which saturates12.5 g
Carbohydrate56.2 g
of which sugars9.4 g
Protein45.5 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Aluminum Foil
Large Frying Pan



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.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium frying pan on medium heat. Add the shallot and cook until softened, 4-5 mins. 

Add the garlic and cook for 30 secs.

Pour in the apple cider vinegar and allow it to evaporate.


Add the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.

Stir through the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins. Cover with a lid to keep warm.


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 the steak 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 browned on the outside.


When the chips have a few mins left, sprinkle over the grated Italian style cheese and return to the oven until melted, 2-3 mins.

Give the frying pan a quick clean, then return to a medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins. Stir in a knob of butter (if you have any). Season with salt and pepper.

Reheat the butter-garlic sauce if needed and stir in the parsley.


Share the rump steaks between your plates. Serve the cheesy chips and peas alongside.

Spoon the garlic-butter sauce over the steak to finish.


Meal right image

Explore Similar Recipes

Meal left image