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    Peppered Rump Steak with Creamy Potato Bake

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    Peppered Rump Steak with Creamy Potato Bake

    The secret of cooking a delicious juicy steak is to sear it over a high heat using either a griddle pan or a non-stick frying pan without extra oil or fat. The potatoes are partly cooked in milk and then baked in the oven.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2

    Ingredients

    • 300ml milk
    • 400g new potatoes, scrubbed, rinsed and cut into 3mm slices
    • 1 small onion, peeled and thinly sliced
    • 150ml Waitrose Crème Fraîche
    • 1 tbsp finely chopped fresh herbs such as tarragon and chervil or basil
    • Salt
    • 25g butter, melted
    • 2 Waitrose Aberdeen Angus Peppered Rump Steaks

    Method

    1. Preheat the oven to 220°C, gas mark 7. Bring the milk to the boil in a saucepan, add the potatoes and onion and cook for 10 minutes or until almost tender.
    2. Bring the milk to the boil in a saucepan, add the potatoes and onion and cook for 10 minutes or until almost tender. Strain, reserving the milk, and allow to cool slightly. Mix together the crème fraîche, chopped herbs and 8 tbsp of the reserved milk and season.
    3. Lightly grease a shallow ovenproof dish and arrange half the sliced potatoes and onions inside. Pour half the crème fraîche mixture over the top. Repeat, then drizzle with the melted butter.
    4. Cook for 30 minutes in the oven, until the potato is tender and some of the sauce is absorbed. About 10 minutes before the potato is cooked, heat the griddle pan until really hot then place the steaks in the pan, pepper side down. Leave the steaks untouched for 3 minutes, sprinkle a little salt on top, then turn over to cook for a further 3-4 minutes (they will be just pink in the middle). Serve with the potatoes and some lightly cooked asparagus spears or dwarf spring,

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    Variation

    Fry the steaks in a non-stick pan as above but with a little olive oil and butter. To make a sauce, deglaze the pan with 3 tbsp white wine then add 1 tsp Dijon mustard and 2 tbsp single cream and stir until slightly thickened. Season. Serve with a simple green salad and crusty French bread.

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