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Peppered Rump Steak with Creamy Potato Bake
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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.
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.
Typical values per serving:
This recipe was first published in May 2000.