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10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

Rating
4.5rating out of 5

(151 reviews from our customers)

Prep Time

10 min

Cuisine

French

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.)

Prep Time

10 min

Cuisine

French

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
mixed-leaf-salad
50g baby leaf salad
fresh-tarragon
5g tarragon
British picanha rump steak
2 x 150g British beef picanha rump steak
Mayonnaise-sachet-(2)
3 mayonnaise sachets (45ml) †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
300g diced potatoes
300g diced potatoes †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 50g baby leaf salad
  • 5g tarragon
  • 2 x 150g British beef picanha rump steak
  • 1 mayonnaise sachet (10ml)<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • Diced potatoes 300g<span class="strong">†</span>
Typical Values per 100g per serving
Energy 614 kJ
146 kcal
2087 kJ
497 kcal
Fat
of which saturates
8 g
2.4 g
27.3 g
8.3 g
Carbohydrate
of which sugars
8.8 g
0.5 g
29.9 g
1.6 g
Fibre 1 g 3.3 g
Protein 10.2 g 34.8 g
Salt 0.12 g 0.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
50g baby leaf salad
mixed salad
5g tarragon
tarragon(100%)
2 x 150g British beef picanha rump steak
beef (100%)
1 mayonnaise sachet (10ml)
soy bean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, antioxidant: calcium disodium edta, flavouring, paprika extract
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Diced potatoes 300g
white potato, preservative ( sodium metabisulphate)
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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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

2 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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

3 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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

4 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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

 

5 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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

 

6 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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

7 10-Min Rump Steak, Sautéed Potatoes & Tarragon Mayo

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 

8

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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!

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