21-Day Aged Rump Steak With Parmentier Potatoes & Roasted Mushrooms
With a steak this special, we're keeping the flavours classic. You'll pair your tender fillet steak with Parisian-style bistro butter, roasted mushrooms, British tomatoes and Parmentier potatoes. Bon appétit!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Cut your potatoes (skins on) into bite-sized cubes
Crush your garlic (skins on) with the side of a knife
Heat a large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium-high heat
Once the butter has melted, add the crushed garlic and cubed potatoes to the pan with a generous pinch of salt and pepper and cook for 3-4 min or until starting to caramelise
Once the potatoes have caramelised, add them to a tray (save the pan for later!) and put the tray in the oven for 25 min or until golden and crispy – these are your parmentier potatoes
Tip: Cooking for 4 or more? You may need 2 trays!
While the potatoes are cooking, peel and dice your shallot[s] as finely as you can
Chop your capers roughly
Add the chopped shallot and capers to a bowl with your clotted cream, Dijon mustard and a generous grind of black pepper and give everything a good mix up – this is your bistro butter
Add your flat white mushroom[s] to a separate baking tray and top with a small knob of butter and a pinch of salt
Put the tray in the oven for an initial 10-15 min or until starting to soften
Meanwhile, halve your cherry tomatoes
Pat the rump steak[s] dry with kitchen paper, rub with vegetable oil and season both sides generously with salt
Heat a large, dry, wide-based pan (preferably non-stick) over a high heat
Once very hot, add your steak to the pan
For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side
Once the steak is cooked, transfer to a plate to rest
Once the mushroom has started to soften, add the halved cherry tomatoes (cut side up) to the other side of the tray
Tip: Cooking for 3 or more? Use 2 trays!
Drizzle with olive oil and season with a pinch of salt and sugar
Return the tray[s] to the oven for 3-4 min further or until the tomatoes have warmed through
Wash your salad, then pat dry with kitchen paper
Serve the rested steak with the parmentier potatoes, roasted mushroom, cherry tomatoes and salad to the side
Spoon the bistro butter over the steak
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, 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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