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Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Rating
4.5rating out of 5

(1117 reviews from our customers)

Prep Time

30 min

Cuisine

French

This French-inspired steak dish is bound to impress. You'll serve tender British picanha rump steak with rosemary-infused parmentier potatoes and garlicky green beans. After you've fried your steaks to perfection, you'll make a luxuriously creamy wholegrain mustard sauce in the same pan for great flavour. Bon appétit!

Prep Time

30 min

Cuisine

French

What is Gousto all about?

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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)
garlic-clove
2 garlic cloves
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
fresh-rosemary
5g rosemary
Cornish clotted cream
40g Cornish clotted cream †
green-beans
120g trimmed fine green beans
British picanha rump steak
2 x 150g British beef picanha rump steak
soft cheese2
50g soft cheese †
Wholegrain-mustard
1 wholegrain mustard pot (21g) †
Potatoes
4 white potatoes
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 5g rosemary
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 120g trimmed fine green beans
  • 2 x 150g British beef picanha rump steak
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 839 kJ
201 kcal
2728 kJ
653 kcal
Fat
of which saturates
11 g
5.7 g
35.7 g
18.6 g
Carbohydrate
of which sugars
13.8 g
1.5 g
44.8 g
4.9 g
Fibre 2.1 g 6.9 g
Protein 12.1 g 39.3 g
Salt 0.38 g 1.23 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
1 garlic clove
garlic
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
5g rosemary
rosemary (100%)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
120g trimmed fine green beans
green beans (100%)
2 x 150g British beef picanha rump steak
beef (100%)
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
1 white potato
potato
Allergens
  • Allergens highlighted by † (gluten, soya, milk, mustard)

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 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle, then cut the potatoes (skins on) into small bite-sized cubes

Peel and finely chop (or grate) the garlic 

Strip the rosemary leaves from the stalks and chop finely

Combine the chopped rosemary with half the chopped garlic in a bowl and set aside for later

2 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Add the cubed potatoes to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven and cook for an initial 20 min or until starting to crisp

3 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Add the green beans to a pot of boiling water over a high heat and cook for 3-4 min or until cooked with a slight bite

Once done, drain, rinse under cold water and set aside for later

Tip: Rinsing the beans with cold water will keep the bright green colour 

Meanwhile, pat the rump steaks dry with kitchen towel, rub them with vegetable oil and season both sides with salt

4 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Heat a large, wide-based pan (preferably non-stick) over a high heat and once very hot, add the steaks 

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

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

For medium-well, cook for 4-5 min on each side

Tip: Don’t move the steaks around too much in the pan – this will stop them from browning

Once done, transfer the steaks to a plate to rest

5 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Once the potatoes are starting to crisp, sprinkle over the garlic & rosemary and cook for 5-7 min further or until the potatoes are golden and crispy – these are your parmentier potatoes

6 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Return the pan to a low heat and add 100ml [150ml] cold water and scrape up any bits stuck to your pan with a wooden spoon (this will help to cool the pan quicker)

Stir in the soy sauce, clotted cream, soft cheese and wholegrain mustard and cook for 2-3 min or until the sauce has thickened to a double cream-like consistency (add a splash of water if it's looking a little thick) – this is your mustard sauce 

 

7 Rump Steak, Creamy Mustard Sauce & Parmentier Potatoes

Return the pot to a medium heat with a knob of butter

Once melted, add the remaining chopped garlic and cook for 1 min or until fragrant

Add the cooked green beans with a pinch of salt and cook for 1 min further – these are your garlic green beans

8

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Pour any resting juices into the mustard sauce and slice the rump steak

Serve the sliced rump steak over the mustard sauce with the parmentier potatoes and garlic green beans to the side

Enjoy!

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