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Rump Steak, Polenta Chips, Mushroom Sauce & Rocket

Rump Steak, Polenta Chips, Mushroom Sauce & Rocket

Rating
4.5rating out of 5

(1208 reviews from our customers)

Prep Time

50 min

Cuisine

French

Make a night in extra special with juicy British rump steak, rich and creamy mushroom sauce, and homemade crispy, cheesy polenta chips (perfect for dipping!). These extraordinary chips take a little longer, but they’re worth the wait. Served alongside a balsamic-dressed rocket salad, there's polenty to shout about!

Prep Time

50 min

Cuisine

French

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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)
Shallot
1 shallot
Rocket salad
50g wild rocket
fresh-chives
5g chives
Baby plum tomatoes
125g baby plum tomatoes
British picanha rump steak
2 x 150g British beef picanha rump steaks
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
soft cheese2
50g soft cheese †
polenta
75g polenta
35g grated Italian hard cheese
35g grated Italian hard cheese †
Soy-sauce-sachet
15ml soy sauce †
Shaoxing wine (3.18)
30ml Chinese rice wine
Dijon-mustard
5.5g Dijon mustard †
chestnut-mushrooms
200g chestnut mushrooms
You Will Need
Cling film, oven-proof dish, butter, flour, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 50g rocket
  • 5g chives
  • 125g baby plum tomatoes
  • 2 x 150g British beef picanha rump steak
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 75g polenta
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 Chinese rice wine (30ml)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 200g chestnut mushrooms
Typical Values per 100g per serving
Energy 527 kJ
126 kcal
2468 kJ
589 kcal
Fat
of which saturates
6.3 g
3.2 g
29.4 g
15.1 g
Carbohydrate
of which sugars
7.2 g
1 g
33.5 g
4.5 g
Fibre 1.1 g 5.3 g
Protein 9.2 g 42.9 g
Salt 0.88 g 4.12 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 shallot
shallot
50g rocket
wild rocket
5g chives
125g baby plum tomatoes
baby plum tomatoes
2 x 150g British beef picanha rump steak
beef (100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
75g polenta
maize (100%)
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 Chinese rice wine (30ml)
rice wine (100%)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
200g chestnut mushrooms
chestnut mushrooms
Allergens
  • Allergens highlighted by † (celery, sulphites, milk, gluten, soya, 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 Steak, Polenta Chips, Mushroom Sauce, Rocket

Get prepared and cook your polenta

Boil a kettle 

Line a small oven-proof dish or tupperware (approx 15x15cm) with cling film and set it to one side.

Add 400ml [800ml] boiled water to a pot with the Knorr chicken stock cube[s] and bring to the boil over a high heat.

Once dissolved, gradually whisk the polenta into the boiling stock. Continue to whisk for 2-3 minutes or until a thick porridge consistency is achieved.

2 Steak, Polenta Chips, Mushroom Sauce, Rocket

Finish your polenta chip prep

Once the polenta has thickened, add the grated Italian hard cheese and a large knob of butter and whisk until fully combined.

Pour the polenta into the baking dish and quickly smooth the surface with an oiled spatula.

Put the dish in the fridge for 20 minutes or until the polenta is set.

Meanwhile, preheat the oven to 210°C/ 190°C (fan)/ 425°F/ Gas 6.

3 Steak, Polenta Chips, Mushroom Sauce, Rocket

Make your balsamic dressing

Peel and chop the shallot[s] finely. 

Add the chopped shallot, balsamic vinegar, Dijon mustard, 2 tbsp [4 tbsp] olive oil and 1 tsp [2 tsp]  sugar with a generous pinch of salt and pepper to a small bowl.

Whisk thoroughly with a fork until fully combined.

Use the next 10 minutes to set the table, wash up or simply chill.

4 Steak, Polenta Chips, Mushroom Sauce, Rocket

Finishing preparing your polenta chips

Once set, turn the polenta out onto a chopping board and, using a sharp knife, slice it very carefully into 1.5-2cm thick chips.

Gently add the polenta chips to an oiled baking tray, drizzle with vegetable oil and season with a pinch of salt.

Put the tray in the oven for 35 minutes or until the polenta chips are brown and crispy.

 

5 Steak, Polenta Chips, Mushroom Sauce, Rocket

Get prepared for the last few steps

Re-boil a kettle. 

Tear the chestnut mushrooms into small bite-sized pieces.

Slice the baby plum tomatoes in half.

Chop the chives finely and set aside.

Pat the rump steaks dry with a kitchen towel, rub them with vegetable oil and season both sides generously with salt.

6 Steak, Polenta Chips, Mushroom Sauce, Rocket

Cook your steaks

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 minutes on each side. For medium, cook for 3-4 minutes on each side. For rare, cook for 2 minutes max on each side.

Tip: To get a lovely caramelisation, don’t move the steaks around too much in the pan – this will stop them from browning.

Once cooked, transfer the steaks to a chopping board, cover with a clean tea towel and leave to rest in a warm place.

7 Steak, Polenta Chips, Mushroom Sauce, Rocket

Make your mushroom sauce

Whilst your steaks are resting, return the pan to a medium heat (no need to clean it!) with a splash of water to loosen any meat juices in the pan.

Add the mushrooms with a knob of butter and cook for 4-5 minutes or until crisp, then add 1 tsp [2 tsp] flour to the pan and cook for 1 minute.

Add the Chinese rice wine, soy sauce, soft cheese and 100ml [200ml] boiled water and cook for 2-3 minutes or until thickened. Then add the chives, a generous grind of pepper and any steak juices and cook for 1 minute further – this is your mushroom sauce.

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Serve up!

Toss the rocket and baby plum tomatoes with the balsamic dressing and serve to the side in separate bowls.

Season the rested steak with salt and pepper.

Serve the steak over the mushroom sauce with the polenta chips to the side.

Enjoy!

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