Pepper Crusted 21 Day Aged Steak and Cheesy Truffle Mash
with Crispy Bacon stir-fried Greens and Red Wine Jus
- Sulphites
- Celery
- Milk
- Egg
This Pepper Crusted 21 Day Aged Rump Steak takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
160 grams
Green Beans
80 grams
Tenderstem® Broccoli
1 unit(s)
Echalion Shallot
60 grams
British Smoked Bacon Lardons
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
1 sachet(s)
Cracked Black Pepper
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Truffle Zest
Not included in your delivery
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Remove the steaks from the fridge to allow them to come up to room temperature.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Meanwhile, peel and cut the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Trim the green beans. Halve any thick broccoli stems lengthways.
Halve, peel and thinly slice the shallot.
While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon an stir-fry, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
Next add the shallot, green beansand broccoli to the bacon. Stir fry until the bacon lardons are golden and the veg has started to char, 2-3 mins. IMPORTANT: Cook bacon thoroughly.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans and shallot are tender, 4-5 mins.
Pop the bacon and beans into a medium bowl, cover to keep warm and set aside for later. Wipe out the pan.
Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins, then remove from the heat. Cover to keep warm.
About 5 mins before you're ready to serve, sprinkle half the cracked black pepper onto one side of each steak, pressing it in so it sticks. Turn the steaks over and sprinkle the remaining pepper onto the other side. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in the (now empty) frying pan on high heat. Season the steaks with salt. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
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.
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 the outside is browned.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the creme fraiche and hard Italian style cheese and mash until smooth.
Season with salt and pepper. Cover to keep warm.
When everything's ready, reheat the jus and mash if needed.
Slice the steaks widthways into 1cm thick slices and share between your plates. Serve the creamy mash and bacon sitr-fried veg alonside.
Drizzle over the red wine jus over the steak and sprinkle the truffle zest over the mash to finish.
Enjoy!
