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Beef Rump Steak and Lemon Chive Butter
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Beef Rump Steak and Lemon Chive Butter

with Cheesy Mash and Peas

Tags:
Rapid
Family Friendly
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 Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged Rump Steaks

450 grams

Potatoes

1 unit(s)

Garlic Clove

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)2399 kJ
Energy (kcal)573 kcal
Fat21.8 g
of which saturates12.3 g
Carbohydrate54.1 g
of which sugars6.7 g
Protein44.5 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
Fork
Grater
Small Bowl
Large Frying Pan
Potato Masher

Instructions

1

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).

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, peel and grate the garlic (or use a garlic press).

b) Finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount). 

c) In a small bowl, add the chives, half the 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.

4

a) 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) Once 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.

5

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. Stir through a squeeze of lemon juice, then 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 through the cheese.

6

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.

c) Spoon the chive butter over the steaks.

Enjoy!

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