Rump Steak and Slow Roasted Tomato Butter Sauce
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Rump Steak and Slow Roasted Tomato Butter Sauce

Rump Steak and Slow Roasted Tomato Butter Sauce

with Parmigiano Smashed Potatoes and Rocket Salad

This Rump Steak and Slow Roasted Tomato Butter Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!


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 Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged British 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



Nutritional information

Energy (kJ)2641 kJ
Energy (kcal)631 kcal
Fat24.9 g
of which saturates12.5 g
Carbohydrate58.2 g
of which sugars11.4 g
Protein45.7 g
Salt0.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Garlic Press
Aluminum Foil
Small Bowl


Roast the Potatoes

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. 

Mix the Parmigiano Dressing

Meanwhile, add half the balsamic glaze and half the Parmigiano Reggiano to 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.

Slow Roast the Tomatoes

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.

Get Smashing

Add the tomato parcel tray to the bottom shelf and roast 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. 

Cook the Steaks

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 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 steaks. They're safe to eat when browned on the outside.

Finish and Serve

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.


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