21 Day Aged Rump Steak and Creamy Cajun Rigatoni
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21 Day Aged Rump Steak and Creamy Cajun Rigatoni

with Spinach and Cheese

Cereals containing gluten

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

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3426 kJ
Energy (kcal)819 kcal
Fat33.7 g
of which saturates19.3 g
Carbohydrate73.4 g
of which sugars8.8 g
Protein54.6 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Aluminum Foil
Large Frying Pan
Chopping Board



a) Boil a full kettle. 

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

c) Peel and grate the garlic (or use a garlic press).


a) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat. 

b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


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.

c) Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.


a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins.

b) Pop the (now empty) frying pan on medium heat with a drizzle more oil if needed (no need to clean).

c) Add the garlic, Cajun spice mix and tomato puree to the pan. Cook until fragrant, 30 secs. 


a) Stir the creme fraiche, chicken stock, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer the sauce until thickened slightly, 4-5 mins. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the Italian style cheese and butter (see pantry for amount) until melted. 

c) Stir in the cooked pasta and mix until combined. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) Thinly slice your steaks.

b) Share your creamy Cajun pasta between your bowls.

c) Top with your sliced steak.