This French-inspired steak is bound to impress. You'll serve tender British rump steak with rosemary-infused parmentier potatoes, garlicky green beans and a creamy mustard sauce. Bon appétit!
Prep Time
30 min
Cuisine
French
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1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
1 wholegrain mustard pot (21g)<span class="strong">†</span>
1 white potato
2 x 150g British rump pavé steak
160g trimmed fine green beans
Typical Values
per 100g
per serving
Energy
795 kJ 190 kcal
2743 kJ 656 kcal
Fat of which saturates
10.3 g 5.4 g
35.6 g 18.6 g
Carbohydrate of which sugars
13.1 g 1.5 g
45.1 g 5.3 g
Fibre
2.2 g
7.5 g
Protein
11.5 g
39.7 g
Salt
0.32 g
1.09 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.
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
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 choppedrosemary with half the chopped garlic in a bowl and set aside for later
2
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
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 paper, rub them with vegetable oil and season both sides with salt
4
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
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
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
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 cookedgreen beans with a pinch of salt and cook for 1 min further – these are your garlic green beans
8
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