Rump Steak and Blue Cheese, Bacon & Cheddar Gratin
with Apple Salad
- Milk
- Mustard
Originating from French cuisine, a gratin can be made of any ingredient that's baked in a creamy sauce until golden, however most of us know the potato version. This cheesy and comforting dish is perfect for autumn.
Ingredients
450 grams
Potatoes
250 grams
Beef Rump Steak
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
30 grams
Crumbled Blue Cheese
(Contains: Milk)
1 unit(s)
Apple
5 grams
Wholegrain Mustard
(Contains: Mustard)
50 grams
Baby Leaf Mix
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Remove the steaks from your fridge to allow them to come up to room temperature.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
Once boiling, add the potato slices to your pan of water and simmer until you can easily slip a knife through, 10-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.
In the meantime, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Return the frying pan and bacon fat to medium-high heat. Once hot, add the garlic and fry for 1 min.
Add the creme fraiche, chicken stock paste and reserved potato water to the pan.
Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, scattering a handful of Cheddar cheese between each layer, then pour over the creamy sauce.
Sprinkle the blue cheese and cooked bacon evenly over the top.
Bake your gratin on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
In a medium bowl, combine the wholegrain mustard (see ingredients for amount), sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir to combine.
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.
Just before serving, toss the baby leaf salad and apple in the bowl of mustard dressing.
Thinly slice the steaks widthways.
Share the steaks, potato gratin and apple salad between your plates.
