Steak Tagliata

Name: Steak Tagliata with Rosemary Roasted New Potatoes, Broccoli and Peppercorn Sauce
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 350 Salad Potatoes; 4 Rosemary; 1 Echalion Shallot; ½ Black Peppercorns; 100 Creme Fraiche; 1 Broccoli; 2 21 Day Aged British Rump Steaks; Rump Bistro Steak; ½ Beef Stock Pot; 150 Water

with Rosemary Roasted New Potatoes, Broccoli and Peppercorn Sauce

Recipe Development TeamPublished on June 08, 2017

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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 treat ourselves to dinner at a top steakhouse! Yet follow these three tips and a great result is assured at home: i) Allow the steak to come to room temperature before you cook it ii) Get your frying pan super hot iii) Rest the steak for a few minutes before you eat it. Enjoy!

Tags:

Family Friendly

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

Rosemary

Echalion Shallot

Black Peppercorns

100

Creme Fraiche

Broccoli

21 Day Aged British Rump Steaks

Rump Bistro Steak

Beef Stock Pot

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)545 kcal

Energy (kJ)2280 kJ

Fat29 g

of which saturates16 g

Carbohydrate37 g

of which sugars8 g

Protein38 g

Salt1.4 g

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

Utensils

•Rolling Pin

•Plastic Bag

•Knife

•Baking Tray

•Grill Pan

•Spoon

•Plate

Cooking Instructions and Tips

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 2cm cubes (no need to peel). Crush the black peppercorns in a pestle and mortar. TIP: If you don’t have a pestle and mortar put them in a freezer bag and give them 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 lined baking tray and drizzle over a little olive oil. Season with salt and pepper and sprinkle over the rosemary. Toss to coat, then spread out evenly and pop on the top shelf of your oven. Roast, shaking the tray occasionally, until crispy, 25-30 mins.

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

Season the steak with a pinch of salt. Put a drizzle of oil in a frying pan on high heat. When 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-rare steak, cook for 2½ mins on each side. Once cooked, remove from the pan and rest for a few mins. 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, 2-3 mins. Add the peppercorns. Cook for 1 minute more, then add the water (see ingredients for amount) and stir in the stock pot. Boil until the sauce has reduced by half. Take your pan off the heat and stir in the crème fraîche. TIP: For extra decadence add a knob of butter (if you have some).