Pan-Fried Rump Steak in Creamy Mustard Sauce
with Rosemary Roasted Potatoes, Garlicky Green Beans and Spinach
- Milk
- Mustard
This hearty recipe certainly cuts the mustard! Pair tender beef steaks with a wholegrain mustard creamy sauce, then serve with rosemary roast potatoes and garlicky green beans for a dinner that feels like a treat for your midweek.
Ingredients
250 grams
21 Day Aged Beef Rump Steaks
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
160 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
10 grams
Wholegrain Mustard
(Contains: Mustard)
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
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.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, 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, trim the green beans. Peel and grate the garlic (or use a garlic press).
Pop your green beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Toss the coat.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Meanwhile, halve, peel and thinly slice the shallot.
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 depending on their thickness. 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 are resting, heat a drizzle of oil in the (now empty) pan on medium-high heat.
Once hot, add the shallot and season with salt and pepper. Cook, stirring occasionally, until softened, 3-4 mins.
Once the shallot has softened, add the remaining garlic and cook for 1 min.
Stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
Once the mustard sauce has thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if you feel it needs it.
Add a splash of water if it looks a little thick.
When everything's ready, slice the steaks and share between your plates.
Serve the rosemary roasted potatoes and garlicky green beans alongside.
Spoon over the creamy mustard sauce onto the steaks to finish.
