Rump Steak and Peppercorn Sauce
with Garlic Mash, Asparagus and Broccoli
- Milk
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
3 unit(s)
Garlic Clove
450 grams
Potatoes
1 unit(s)
Broccoli
100 grams
Asparagus
1 unit(s)
Echalion Shallot
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle of water.
Remove the steaks from your fridge to allow them to come up to room temperature.
Peel the garlic cloves. Chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.
Add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-18 mins.
Meanwhile, cut the broccoli into florets (like small trees), halving any large ones. Trim the bottom 2cm from the asparagus and discard.
Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.
When the broccoli has been roasting for a few mins add the asparagus to the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven to roast until tender, 10-12 mins.
Meanwhile, halve, peel and chop the shallot into small pieces.
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 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: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
While the steak is resting, heat a drizzle of oil in the (now empty) frying pan on medium heat.
Add the shallot and stir until softened, 3-4 mins. Add the crushed peppercorns.
Stir in the stock paste and water (see pantry for amount) and allow it to reduce by about half, 2-3 mins. Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When everything's ready, slice the steaks.
Divide the steaks, mashed potatoes, asparagus and broccoli between plates.
Pour over your peppercorn sauce to finish.
Enjoy!
