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Rump Steak and Creamy Wild Mushroom Sauce

Rump Steak and Creamy Wild Mushroom Sauce

with Fondant Potatoes and Cavolo Nero

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Allergens:Milk

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 conflict 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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

1 pot(s)

Wild Mushroom Paste

75 grams

Creme Fraiche

(ContainsMilk)

2 unit(s)

Rump Steak

100 grams

Cavolo Nero

Not included in your delivery

250 milliliter(s)

Water for Stock

300 milliliter(s)

Water for the Sauce

2 tbsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2768 kJ
Energy (kcal)661 kcal
Fat36.0 g
of which saturates18.0 g
Carbohydrate46 g
of which sugars5.0 g
Protein40 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Frying Pan
Measuring Cups
Oven dish
Whisk
Tongs
Aluminum Foil
Measuring Spoons
Plate
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Peel the potatoes and halve lengthways. Heat a splash of oil in a frying pan on medium-high heat. When hot, add the potatoes cut-side down and cook until golden brown, 4-5 mins. Crush the garlic clove gently to release the flavour (no need to peel) and add it to the pan along with a knob of butter (if you have some). Turn the potatoes to brown on the other side, 2-3 mins. In a jug, mix the water for the stock (see ingredients for amount) and chicken stock paste.

2

Transfer the potatoes to an ovenproof dish and pour in the chicken stock you just made. Cook on the top shelf of the oven uncovered until they are tender and you can easily slip knife into them, 25-30 mins. TIP: Make sure the liquid comes three quarters of the way up the potatoes, if it doesn't, top up the dish with a little more water.

3

Meanwhile, wipe out the pan that you cooked the potatoes in and return to a high heat with the water for the sauce (see ingredients for amount). When boiling, add the wild mushroom sauce paste, whisk well to dissolve. Simmer until thick enough to coat the back of a spoon (the consistency of double cream), 3-5 mins. Add the creme fraiche and bring to the boil. Taste, season with pepper if needed, set aside.

4

Heat a splash of oil in a frying pan over medium-high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until browned, 1 min on each side, then lower the heat to medium and cook for another 30 secs on each side for medium-rare, or 1-2 mins on each side for well done. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.

5

When the steak is cooked, transfer it to a plate to rest and cover with tin foil. Return the pan to the medium heat, with a splash of oil if dry. Add the cavolo nero and the water (see ingredients for how many tbsp you need), cover with a lid or tin foil and cook until tender, 3-5 mins. Taste and season with salt and pepper.

6

Pour any resting juices from the steak into the sauce, mix and reheat until piping hot. TIP: Add a splash of water to the sauce if it's a bit thick. Share the fondants between your plates. Slice the steaks and arrange on the plate. Place the cavolo nero alongside and spoon over the sauce. Enjoy!