Rump Steak and Garlic Butter Sauce
with Cheesy Chips, Spring Greens and Peas
- Sulphites
- Milk
- Egg
This luxurious Rump Steak and Garlic Butter Sauce is a taste of the steakhouse at home. With an easy garlic butter sauce, this steak is served with crispy, cheesy chips, spring greens and peas.
Ingredients
200 grams
21 Day Aged British Rump Steaks
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
150 grams
Sliced Spring Greens
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water for the Sauce
30 grams
Butter
1 tbsp
Water
Utensils
Instructions
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 lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the shallot and cook until softened, 4-5 mins, then add the garlic and cook for 30 secs more.
Pour in the cider vinegar and allow it to evaporate, 30 secs.
Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins.
Remove from the heat and cover with a lid to keep warm.
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.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 4 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer the steak 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 chips have a few mins left, sprinkle over the grated hard Italian style cheese and return to the oven until melted, 2-3 mins.
Wipe out the (now empty) steak frying pan, then return to medium-high heat with a drizzle of oil.
Add the spring greens along with the water (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins. Add the peas and cook for 1 min more. Season with salt and pepper.
Stir in another knob of butter and season with salt and pepper.
When everything's ready, reheat your garlic butter sauce if needed and stir through the parsley.
Transfer the rump steaks to your plates and serve the cheesy chips, spring greens and peas alongside.
Spoon the garlic butter sauce over the steaks to finish.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the meal delicious, with praise for the tender steak and tasty garlic butter sauce.
- Ease of prep: Reviewers noted the recipe was easy to follow and quick to prepare, though some found the sauce a bit complicated.
- Suggestions: Consider cooking the chips in a frying pan for better results; try medium-rare for the best steak texture.
- Portions: Many felt the steak portions were too small for adults, with some suggesting 150-225g per person would be more appropriate.
- Vegetables: The spring greens and peas were well-received, though some found the cooking time for greens too long.
