Rump Steak and Slow Roasted Tomato Butter Sauce
with Parmigiano Smashed Potatoes and Rocket Salad
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.
Ingredients
2 unit(s)
21 Day Aged Rump Steaks
500 grams
Salad Potatoes
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
40 grams
Parmigiano Reggiano
(Contains Milk)
1 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
3 tbsp
Water for the Dressing
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the steaks from the fridge to allow them to come to room temperature.
Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, add half the balsamic glaze and half the Parmigiano Reggiano into a large bowl with the olive oil and water for the dressing (see pantry for both amounts).
Mix together and season with salt and pepper, then set the dressing aside.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes and pop them onto a piece of foil. Season with salt and pepper.
Add the garlic, the remaining balsamic glaze and the butter (see pantry for amount) to the foil. Fold the foil, sealing on all sides to create a parcel. Pop onto a small baking tray.
Season the steaks with salt and pepper on both sides. Set aside.
Pop the tomatoes to roast on the bottom shelf until softened, 15-20 mins.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Sprinkle the potatoes with the remaining Parmigiano Reggiano and then drizzle with more oil. Return to the top shelf until crispy and golden, 10-15 mins.
When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on high heat. 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 1 min 15 secs on each side. 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 steaks. They're safe to eat when browned on the outside.
Just before everything's ready toss the rocket in the Parmigiano dressing.
Thinly slice the steaks widthways, then share the steak, Parmigiano smashed potatoes and rocket salad between your plates.
Gently combine the roasted tomatoes and their buttery juices while still in the foil, then spoon over the steaks to finish.
Enjoy!
