Surf 'n' Turf 21 Day Aged Rump Steak
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Surf 'n' Turf 21 Day Aged Rump Steak

Sharing Dish | with a Creamy Garlic Peppercorn Sauce

Allergens:
Crustaceans
•Milk

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 Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

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)

Not included in your delivery

100 milliliter(s)

Water

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Nutritional information

Energy (kJ)1543 kJ
Energy (kcal)369 kcal
Fat19 g
of which saturates10.3 g
Carbohydrate4.7 g
of which sugars1.6 g
Protein45.9 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Large Frying Pan
•Pan

Instructions

1

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).

2

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.

3

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.

4

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.

5

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.

6

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!