21 Day Aged Rump Steak and Lemon Chive Butter
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21 Day Aged Rump Steak and Lemon Chive Butter

with Cheesy Mash and Peas

Tags:
Rapid
Family Friendly
Quick
Calorie Smart
High Protein
Allergens:
Milk
Egg

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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

450 grams

Potatoes

1 bunch(es)

Chives

½ unit(s)

Lemon

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

30 grams

Butter

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Nutritional information

Energy (kJ)2389 kJ
Energy (kcal)571 kcal
Fat21.8 g
of which saturates12.3 g
Carbohydrate53.7 g
of which sugars6.6 g
Protein44.3 g
Salt0.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Peeler
Kettle
Knife
Large Saucepan
Large Frying Pan
Zester
Garlic Press
Aluminum Foil
Small Bowl
Potato Masher
Colander

Instructions

1

a) Boil a full kettle.

b) Remove the steaks and butter (see pantry for amount) from your fridge to allow them to come up to room temperature.

c) Chop the potatoes into 2cm chunks (peel first if you prefer).

2

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.

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) 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. IMPORTANT: Wash your hands and equipment after handling raw meat.

c) 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.

4

a) Meanwhile, 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, softened butter 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 steaks are cooked, transfer to a board, cover with foil and allow to rest. IMPORTANT: The steak is safe to eat when browned on the outside.

5

a) Bring a saucepan of water to the boil with 0.25 tsp salt for the peas. 

b) When boiling, add the peas to the water and cook for 2-3 mins. 

c) Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.

d) 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 Italian style cheese.

6

a) When you're ready to serve, cut the steaks widthways into 1cm thick slices, then share between your plates.

b) Serve the cheesy mash and peas alongside. Squeeze some lemon juice over the peas to taste.

c) Spread the chive butter over the steaks to finish.

Enjoy!

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