Texas Style Rump Steak in Maple Syrup and Hot Sauce Glaze
with Mini Soured Cream & Chive Jacket Potatoes and Bacon Fried Greens
Our Texas Style Rump Steak in Maple Syrup and Hot Sauce Glaze is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
350 grams
Salad Potatoes
1 unit(s)
Onion
80 grams
Green Beans
1 bunch(es)
Chives
30 grams
Red Leicester
(Contains: Milk)
1 sachet(s)
Maple Syrup
50 grams
Hot Sauce
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
60 grams
British Smoked Bacon Lardons
150 grams
Sliced Spring Greens
Not included in your delivery
1 tsp
Sugar for the Onions
1 tbsp
Water for the Greens
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Halve the salad potatoes (no need to peel).
Pop the halves cut-side down onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Transfer to a bowl and cover to keep warm. Give the pan a quick wipe clean.
While the onion fries, trim the green beans.
Finely chop the chives (use scissors if easier). Grate the Red Leicester.
In a small bowl, mix together the hot sauce and maple syrup.
In another small bowl, mix together the soured cream and half the chives. Season with salt and pepper.
Heat a large saucepan with a drizzle of oil on medium-high heat.
Once hot, add the bacon lardons and green beans. Stir-fry until the bacon is golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the spring greens along with the water for the greens (see pantry for amount). Cover with a tight-fitting lid and cook until the veg has softened, 4-5 mins.
Stir in the caramelised onion and a knob of butter until melted, 1 min. Remove from the heat and cover with a lid to keep warm.
Return the (now empty) frying pan to high heat with a drizzle of oil. Season the steaks with salt and pepper.
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.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Once the steaks have rested, slice widthways into 1cm thick slices.
When everything's ready, transfer the sliced steaks to your plates and spoon over the maple hot sauce.
Share the salad potatoes between your plates and serve cut-side up. Dollop the soured cream over the potatoes, scatter over the Red Leiceister and finish by sprinkling over the remaining chives.
Serve the bacon and onion greens alongside.
Enjoy!
