21 Day Aged Rump Steak and Cheesy Garlic Mash
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21 Day Aged Rump Steak and Cheesy Garlic Mash

21 Day Aged Rump Steak and Cheesy Garlic Mash

with Honey Glazed Carrots and Red Wine Jus

High Protein
Under 650 calories

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 war 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 Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

3 unit(s)


450 grams


3 unit(s)

Garlic Clove

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

40 grams

Mature Cheddar Cheese

(Contains Milk)

15 grams


Not included in your delivery

225 milliliter(s)

Water for the Jus

20 grams



Nutritional information

Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat22.6 g
of which saturates12.4 g
Carbohydrate65.6 g
of which sugars18.7 g
Protein46.2 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Small sauce pan
Aluminum Foil
Large Frying Pan
Potato Masher



a) 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.

b) Boil a full kettle.

c) Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

d) Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.


a) When the oven is hot, roast the carrots on the top shelf until tender, 20-25 mins. Turn halfway through. 

b) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves. 

c) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

d) Add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.


a) While the potatoes cook, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop in a bowl of hot water for 1 min.

c) Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.

d) Meanwhile, grate the cheese.


a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

b) 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.

c) 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.


a) When the carrots have 5 mins left, drizzle over the honey. Turn to coat. Return to the oven for the remaining time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

c) Add the cheese, a splash of milk (if you have any) and butter (see pantry for amount) and mash until smooth.

d) Season with salt and pepper. Cover with a lid to keep warm.


a) Once rested, slice your steaks and share between your plates.

b) Serve the cheesy garlic mash and roasted carrots on the side.

c) Pour over the red wine jus to finish.

d) Enjoy!

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