This side dish is perfect for making dinnertime more exciting, with creamy prawns layered on top of a succulent rump steak in a mouthwatering peppercorn sauce.
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.
2 unit(s)
21 Day Aged British Rump Steaks
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
150 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
100 milliliter(s)
Water
a) Remove the steaks from your fridge to allow them to come up to room temperature
b) Peel and grate the garlic (or use a garlic press).
c) Roughly chop the parsley (stalks and all).
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. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) While the steaks cook, drain the prawns.
b) Heat a drizzle of oil in another frying pan on medium-high heat.
c) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Once the steak is cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.
b) Add the garlic and cracked black pepper to the (now empty) steak pan and fry on medium-high heat until fragrant, 30 secs.
c) Add the chicken stock and water for the sauce (see pantry for amount) and bring to the boil. Allow the sauce to simmer until reduced by half, 1-2 mins.
a) Add the creme fraiche to the garlic and peppercorn sauce, then stir through three quarters of the parsley.
b) Once rested, slice the steaks into 1cm thick slices and lay onto your serving platter.
a) Spoon the prawns on top of the steak and drizzle over the creamy garlic and peppercorn sauce.
b) Sprinkle over the remaining parsley to finish.
Enjoy!