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10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

Steak and sautéed potatoes... in 10 minutes?! Yes, you read that right. The trick comes with our part-cooked diced potatoes which crisp up in a matter of minutes, and a tarragon mayo that gives you all of the delicious flavours of a béarnaise but with none of the faff! (Gluten and dairy-free, suitable for coeliacs.)

10 mins
551kcal
French
10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo
4.5

Ingredients for 2 people

300g diced potatoes
300g diced potatoes
50g baby leaf salad
50g baby leaf salad
1 red wine vinegar sachet (15ml)
1 red wine vinegar sachet (15ml)
3 mayonnaise sachets (45ml)
3 mayonnaise sachets (45ml)
2 x 150g British beef picanha rump steak
2 x 150g British beef picanha rump steak
5g tarragon
5g tarragon

You'll also need

Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)

Cooking instructions

Instructions for 2 portion recipe.

1.

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 mins

Step 1
2.

Now, let's get started!

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Meanwhile, pat the rump steaks dry with kitchen paper, drizzle with vegetable oil and season all over with salt and pepper

Step 2
3.

Once very hot, add the steaks to the dry pan 

For medium, cook for 3-4 min on each side

For medium-rare, cook for 2-3 min on each side

For rare, cook for 2 min max on each side

Once the steaks are cooked, transfer them to a plate to rest

Step 3
4.

Meanwhile, add the diced potatoes to the remaining pan (with the oil) with a generous pinch of salt and pepper and cook for 6-8 min or until golden all over – these are your sautéed potatoes

 

Step 4
5.

Meanwhile, strip the tarragon leaves from the stalks and chop finely

 

Step 5
6.

Add the chopped tarragon to a bowl with the mayonnaise, a drizzle of olive oil, 1 tsp [2 tsp] water and a pinch of salt and give everything a good mix up – this is your tarragon mayo

Step 6
7.

Combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your dressing 

Step 7
8.

Slice the rump steaks and serve with the sautéed potatoes and baby leaf salad to the side

Drizzle the dressing over the salad and spoon the tarragon mayo over the steak

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
551kcal
Energy
33.3g
Fat
30g
Carbohydrate
3.3g
Fibre
34.9g
Protein
0.5g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (egg, sulphites).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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