Sliced Rump Steak & Peppercorn Sauce Side Dish

Name: Sliced Rump Steak & Peppercorn Sauce Side Dish Sharing Dish | with Shallot and Chives
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) 21 Day Aged British Rump Steaks; 1 unit(s) Echalion Shallot; 1 sachet(s) Cracked Black Pepper; 10 grams Chicken Stock Paste; 1 bunch(es) Chives; 75 grams Creme Fraiche; 100 milliliter(s) Water

Sharing Dish | with Shallot and Chives

Get 50% off 1st box + free dessert for life!

Mix and match on steak night favourites with our mouthwatering range of Pick your own Steak Night recipes, all designed to complement and showcase our succulent British steaks.

Allergens:

Milk

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.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

1 unit(s)

Echalion Shallot

1 sachet(s)

Cracked Black Pepper

10 grams

Chicken Stock Paste

1 bunch(es)

Chives

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)1377 kJ

Energy (kcal)329 kcal

Fat18.6 g

of which saturates10.1 g

Carbohydrate7.4 g

of which sugars4.5 g

Protein35.4 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Aluminum Foil

•Large Frying Pan

Instructions

a) Remove the steaks from your fridge to allow them to come up to room temperature.

b) Halve, peel and chop the shallot into small pieces.

c) Heat a small saucepan on medium heat with a drizzle of oil. Once hot, add the shallot and stir-fry until softened, 3-4 mins.

a) 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.

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. It's safe to eat when browned on the outside.

a) Once the shallot has softened, add the cracked black pepper to the saucepan and fry until fragrant, 1 min. Stir in the chicken stock paste and 100ml water, then simmer until reduced by half, 2-3 mins.

b) While the sauce simmers, finely chop the chives (use scissors if easier).

c) Lower the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat and stir half the chives through the sauce.

d) Once the steak has rested, slice into 1cm wide slices and lay onto your serving plate. Drizzle over the peppercorn sauce, then sprinkle over the remaining chives to finish.