Rump Steak and Truffled Dauphinoise
with Red Wine Jus and Garlicky Green Beans
This Rump Steak and Truffled Dauphinoise 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.
21 Day Aged Rump Steaks
Chicken Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
Reserved Potato Water
Water for the Jus
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 0.5 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 drain in a colander.
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.
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, 6-7 mins. Set aside and cover with a lid or foil to keep warm. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
While the jus simmers, season the steaks on both sides with salt and pepper.
Heat a large frying pan on high heat with a drizzle of oil.
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 the outside is browned.
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.
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.