Double Rump Steak in Balsamic and Redcurrant Sauce
with Rosemary Roast Potatoes and Braised Red Cabbage & Apple
- Sulphites
- Mustard
- Wheat
- Cereals containing gluten
- Soya
- Mustard
- May contain traces of allergens
Try something new with our Rump Steak in Balsamic and Redcurrant Sauce. Perfectly sear your steaks before spooning over a tangy-sweet sauce, then serve up with rosemary roast potatoes and braised red cabbage for a hint of seasonal flair.
Ingredients
500 grams
21 Day Aged British Rump Steaks
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
1 unit(s)
Apple
120 grams
Pre-Cut Red Cabbage
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
37.5 grams
Redcurrant Jelly
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Cabbage
50 milliliter(s)
Water for the Glaze
15 grams
Butter
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.
Slice the potatoes into 1cm thick rounds (no need to peel). Pop the potato rounds onto a large baking tray.
Drizzle with oil, sprinkle over the dried rosemary and 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
Heat a drizzle of oil in a saucepan on medium heat.
Once hot, add the cabbage and apple slices. Cook, stirring frequently, until it starts to soften, 3-4 mins.
Once the cabbage and apple have softened, add the cider vinegar, Dijon mustard (add less if you'd prefer things milder), sugar and water for the cabbage (see pantry for both amounts). Season with salt and pepper.
Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 10-12 mins.
Once the liquid has evaporated, remove from the heat and cover to keep warm.
When the potatoes have around 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer 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.
While the steaks rest, return the (now empty) frying pan to medium heat (no need to clean).
Add the soy sauce, redcurrant jelly, balsamic glaze and water for the glaze (see pantry for amount) and bring to a simmer. Simmer until reduced and starting to thicken, 2-3 mins.
Once thickened, remove from the heat and vigorously stir in the butter (see pantry for amount) until melted and combined, 1 min more.
When everything's ready and the steaks have finished resting, slice them thinly widthways.
Share the steaks, roast potatoes and apple and red cabbage between serving plates.
Spoon the glaze over the steaks to finish.
