Beef Rump Steak and Lemon Chive Butter
with Cheesy Mash and Peas
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.
21 Day Aged Rump Steaks
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
a) Boil a full kettle.
b) Remove the steaks and butter from your fridge to allow them to come up to room temperature.
c) Chop the potatoes into 2cm chunks (peel first if you prefer).
a) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.
b) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, 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.
b) 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.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount).
b) In a small bowl, add the chives, butter (see pantry for amount) and a pinch of lemon zest. Using the back of a fork, mash until smooth. Season with a pinch of salt, then set aside.
c) Once the steak is cooked, transfer 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.
a) Return the (now empty) frying pan to medium heat with a drizzle of oil. Once hot, add the peas and stir-fry for 2-3 mins.
b) Add the garlic and cook for 1 min. Remove from the heat.
c) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in the cheese.
a) When ready to serve, slice the steaks widthways into 1cm slices, then share between your plates.
b) Serve the cheesy mash and peas alongside. Squeeze some lemon juice over the peas.
c) Spoon the chive butter over the steaks.