Herby 21 Day Aged Rump Steak and Garlic Butter
with Cheesy Smashed Potatoes, Green Beans and Flaked Almonds
- Milk
- Egg
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
Looking for a taste of everyday luxury? This Herby Lamb Steak and Garlic Butter is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
300 grams
21 Day Aged British Rump Steaks
30 grams
Unsalted Butter
(Contains: Milk)
3 unit(s)
Garlic Clove
350 grams
Salad Potatoes
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Rosemary
160 grams
Green Beans
200 grams
Asparagus
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Roasted Spice and Herb Blend
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and butter from your fridge to allow them to come up to room temperature.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halve the salad potatoes widthways and pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins, and the garlic parcel on the middle shelf until soft, 10-12 mins.
Meanwhile, roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Trim the bottom 2cm from the asparagus and discard.
Pop the butter and parsley into a small bowl.
Once the garlic has roasted and cooled slightly, cut the end with scissors and squeeze it out of the skin. Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Sprinkle over the hard Italian style cheese and fresh rosemary.
Drizzle with more oil and return to the top shelf of your oven until crispy and golden, 10-15 mins.
Meanwhile, pop a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the green beans and asparagus and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the veg is tender, 5-6 mins. Transfer to a bowl and cover to keep warm.
Meanwhile, season the steaks with salt and pepper. Sprinkle with the roasted spice and herb blend. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop your (now empty) frying pan back on high heat with a drizzle of oil.
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.
When 30 secs remain, add the garlic butter. Turn to coat the steaks in the butter.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.
Once rested, thinly slice the rump steaks widthways and serve on your plates with any remaining garlic butter spooned over the top.
Serve your green beans, asparagus and crushed rosemary potatoes alongside.
Sprinkle the toasted flaked almonds over the beans and asparagus to finish.
