Rump Steak in Creamy Truffle Mushroom Sauce
with Bacon Parmigiano Reggiano Chips, Tenderstem® Broccoli and Bistro Salad
- Sulphites
- Milk
Pairing rump steaks with smoked bacon lardons, this indulgent Rump Steak in Creamy Truffle Mushroom Sauce brings a restaurant quality experience straight into your home.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
1 unit(s)
Echalion Shallot
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
160 grams
Tenderstem® Broccoli
20 grams
Parmigiano Reggiano
(Contains: Milk)
60 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Wild Mushroom Paste
1 sachet(s)
Truffle Zest
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Halve, peel and slice the shallot as thinly as you can. Pop it into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Meanwhile, halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the chips have 15 mins remaining, roast on the middle shelf until tender and crispy, 10-12 mins.
When the chips have 10 mins remaining, sprinkle over the Parmigiano Reggiano and bacon lardons. Return to the oven until the bacon is golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the mushrooms. Stir-fry until softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir in the creme fraiche, wild mushroom paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Once thickened, stir in the truffle zest, season with salt and pepper, cover with a lid and leave to one side.
Meanwhile, 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 the steaks are 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.
Reheat the truffle sauce if needed. Add a splash of water if it's a little too thick.
Add the baby leaves to the pickling shallot with a drizzle of oil and toss together.
When ready to serve, slice the steaks widthways into 1cm thick slices.
Share the rump steaks between your plates and pour over the creamy truffle mushroom sauce.
Serve the Parmigiano Reggiano bacon chips, roasted broccoli and bistro salad alongside.
Enjoy!
