HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak Tagliata
Steak Tagliata

Steak Tagliata

with Rosemary Roasted Potatoes, Broccoli and Peppers

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If we had a penny for every time we'd seen a badly cooked steak we’d probably be millionaires. Or at least rich enough to afford a bit of top class rump! Follow these three tips and a great result is assured: 1) Allow the steak to come to room temperature before you cook it. 2) Get your frying pan super hot before the steak goes in. 3) Rest the steak on a warm plate for a few minutes before you eat it. Now you’re ready!

Tags:SpicyFamily Friendly

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 conflict 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 Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Rump Bistro Steak

2 pack(s)

New Potatoes

1.5 tsp

Black Peppercorns

1 bunch(es)


1 unit(s)

Echalion Shallot

2 unit(s)


1 unit(s)

Beef Stock Pot

1 pot(s)

Creme Fraiche


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2268 kJ
Energy (kcal)542 kcal
Fat29.0 g
of which saturates16.0 g
Carbohydrate37 g
of which sugars8.0 g
Protein37 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Take the steak out of your fridge so it can come to room temperature and preheat your oven to 220°C. Chop the new potatoes into small 2cm cubes (no need to peel). Crush the peppercorns in a pestle and mortar. TIP: If you don’t have a pestle and mortar put them in a freezer bag and give a little whack with a rolling pin. Pick the rosemary leaves from their stalks and finely chop (discard the stalks)


Put the potatoes on a baking tray and drizzle over a little olive oil. Season with salt and black pepper and sprinkle over the rosemary. Toss to coat then pop on the top shelf of your oven. Roast, shaking the tray occasionally, until crispy, 30 mins.


Halve, peel and very finely chop the shallot. Cut the broccoli into florets and place on another baking tray. Drizzle with olive oil, season with salt and black pepper and roast on the middle shelf of your oven until slightly crispy, 15 mins.


Season each side of the steak with a pinch of salt. Put a drizzle of oil in a frying pan on high heat. When almost smoking hot, carefully lay in the steak and press it down. TIP: Lay the steak away from your body to stop oil spitting at you. For a medium steak, cook for 3 mins on each side. Once cooked, remove from the pan and rest on a warm plate. TIP: If you like your steak well done, cook for two minutes longer on each side.


Add a little more oil to the (now empty) pan and turn the heat to medium-low. Add the shallot. Cook until softened, 2 mins. Add the peppercorns and cook for 1 minute more. Then add the water (amount specified in ingredient list) and stir in the beef stock pot.


Boil until the sauce has reduced by half then take your pan off the heat and stir in the crème fraîche. TIP: For a decadent touch add a knob of butter (if you have some). Slice the steak diagonally into 1cm strips. Serve drizzled with peppercorn sauce and the broccoli and roasted potatoes on the side. Enjoy!