Rump Steak and Truffled Dauphinoise
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Rump Steak and Truffled Dauphinoise

Rump Steak and Truffled Dauphinoise

with Red Wine Jus and Garlicky Green Beans

This Rump Steak and Truffled Dauphinoise is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
•Egg
•Sulphites
•Celery

The quantities provided above are averages only.

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 Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2

21 Day Aged British Rump Steaks

450

Potatoes

2

Garlic Clove

150

Green Beans

150

Creme Fraiche

(Contains Milk)

10

Chicken Stock Paste

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

15

Red Wine Jus Paste

(Contains Sulphites, Celery)

1

Truffle Zest

Not included in your delivery

75

Reserved Potato Water

150

Water for the Jus

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Nutritional information

Energy (kcal)787 kcal
Energy (kJ)3292 kJ
Fat48 g
of which saturates25.6 g
Carbohydrate51.2 g
of which sugars8 g
Protein41.9 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Colander
•Large Saucepan
•Medium Saucepan
•Oven dish
•Aluminum Foil
•Large Frying Pan
•Pan
•Lid

Instructions

Get Prepped
1

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 before cooking. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Trim the green beans.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Make the Creamy Sauce
2

When the potatoes have 5 mins left, heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add half the garlic and cook until fragrant, 30 secs, then add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese.

Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Layer up the Dauphinoise
3

Sprinkle the remaining cheese on top and bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, wash out the (now empty) medium saucepan. Pour in the water for the jus (see pantry for amount), then bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Set aside and cover with a lid or foil to keep warm.

Fry your Steaks
4

While the jus simmers, season the steaks with salt and pepper. Heat a large frying pan on high heat with a drizzle of oil. 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: Lower the heat and 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 the outside is browned.

Bring on the Beans
5

While the steaks rest, heat the (now empty) frying pan on medium-high heat with a drizzle of oil if needed.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then from the heat.

Finish and Serve
6

When the dauphinoise is ready, remove from the oven and sprinkle over the truffle zest.

Slice your steaks widthways into 1cm slices and transfer to your plates. Spoon over the red wine jus (reheat first if needed).

Serve with the truffled dauphinoise and garlicky green beans alongside.

Enjoy!