Rump Steaks and Cheesy Garlic Mash
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Rump Steaks and Cheesy Garlic Mash

with Honey Glazed Veg and Red Wine Jus


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 Time25 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

3 unit(s)

Garlic Clove

450 grams


2 unit(s)


80 grams

Green Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

15 grams


Not included in your delivery

20 grams


225 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)2558 kJ
Energy (kcal)611 kcal
Fat20.8 g
of which saturates11.3 g
Carbohydrate63.9 g
of which sugars16.8 g
Protein45.4 g
Salt1.85 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow it come up to room temperature.

b) Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

c) Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

d) Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.


a) When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through. 

b) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves. 

c) When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

d) Trim the green beans. Grate the Cheese.


a) Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.

c) When the carrots have roasted for 10 mins, add the green beans to the baking tray.

d) Drizzle with oil and season with salt and pepper. Return the veg to the oven until tender, 8-10 mins.



a) 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.

b) 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.

c) 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 browned on the outside.


a) When the veg have 5 mins remaining, drizzle over the honey. Turn the veg in the honey to coat. Return to the oven for the remaining time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

c) Add the cheese, butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.


a) Slice your steaks and share between plates.

b) Serve the cheesy garlic mash and roasted veg on the side.

c) Pour over the jus to finish.

d) Enjoy!

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