Rump Steak and Creamy Leek Sauce
with Roasted Potatoes, Honey Carrots and Chives
- Milk
- Milk
- May contain traces of allergens
Tender rump steaks, roasted root vegetables and a creamy leek sauce brings comfort and balance to a midweek meal. Making the most of seasonal vegetables, this dish is perfect for autumn.
Ingredients
450 grams
Potatoes
3 unit(s)
Carrot
1 bunch(es)
Chives
1 unit(s)
Leek
250 grams
21 Day Aged British Rump Steaks
15 grams
Honey
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
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). Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, 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.
Pop the carrots onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf of your oven until tender, 25-30 mins. Turn halfway through.
Meanwhile, finely chop the chives (use scissors if easier).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the leek and season with salt and pepper. Cook until softened, 6-8 mins, stirring occasionally.
Once softened, transfer to a bowl and set aside.
Pop your (now empty) frying pan back on high heat with a drizzle more oil. 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.
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.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey, toss to coat, then return to the oven for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Meanwhile, wipe out the (now empty) frying pan and return to medium heat.
Add the cooked leeks, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then simmer until the liquid has reduced by half, 2-3 mins.
Once thickened, stir in the soured cream and half the chives. Bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.
Once rested, cut the steaks widthways into 2cm thick slices and share between your plates.
Spoon the leek and chive sauce over the steaks. Serve with the roasted potatoes and honey carrots alongside.
Sprinkle over the remaining chives to finish.
