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Rump Steak With Rich Jus, Boulangère Potatoes & Asparagus

Rump Steak With Rich Jus, Boulangère Potatoes & Asparagus

Rating
4.5rating out of 5

(1315 reviews from our customers)

Prep Time

50 min

Cuisine

French

For a special night in, serve tender, 21-day aged British picanha rump steak with rich jus, a classic French sauce cooked with pancetta lardons and caramelised onions. Asparagus spears and melt-in-your-mouth boulangère potatoes add the finishing touch. (Gluten-free, suitable for coeliacs.)

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)
Onion
1 brown onion
Fresh-Thyme
10g thyme
Pancetta
80g British pancetta lardons
Onion marmalade 2
20g onion marmalade
Potatoes
300g potatoes
British Asparagus2
120g asparagus spears
British picanha rump steak
2 x 150g British beef picanha rump steaks
beef stock cube (new5/18)
1 Knorr beef stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
You Will Need
Oven-proof dish, butter, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 10g thyme
  • 80g British pancetta lardons
  • 1 onion marmalade pot (20g)
  • 300g potatoes
  • 120g asparagus spears
  • 2 x 150g British beef picanha rump steak
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 552 kJ
132 kcal
2584 kJ
618 kcal
Fat
of which saturates
5.7 g
2.3 g
26.6 g
10.9 g
Carbohydrate
of which sugars
9.5 g
2.6 g
44.6 g
12 g
Fibre 0.9 g 4.1 g
Protein 9.7 g 45.6 g
Salt 0.94 g 4.41 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 brown onion
brown onion
10g thyme
thyme(100%)
80g British pancetta lardons
british rspca assured pork belly, salt, sugar, herbs, spices, preservatives sodium nitrite e250, potassium nitrate e252
1 onion marmalade pot (20g)
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
300g potatoes
potato
120g asparagus spears
Asparagus
2 x 150g British beef picanha rump steak
beef (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • Allergens highlighted by † (celery, 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 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Preheat the oven and start your boulangère potatoes

Set the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7.

Boil a kettle.

Peel, finely slice the potatoes and 1/2 [1] brown onion. Finely chop the remaining onion for your sauce.

Dissolve the Knorr beef stock cube[s] in 250ml [450ml] boiled water. 

Strip the thyme leaves from their stalks and chop them finely. Discard the stalks.

 

2 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Finish preparing your boulangère

Layer the sliced onion and potatoes in an oven-proof dish, approx 25cmx15cm (save the best-looking potato slices for the top layer). Sprinkle every layer with a pinch of salt and pepper and a little chopped thyme (save some thyme for the sauce in step 3).

Pour 100ml [200ml] of the beef stock (save the rest for later) and 150ml [300ml] milk over the potatoes. Dot the top layer with 30g [60g] butter.

Place the dish in the oven for 30-35 minutes or until fork-tender and golden brown – these are your boulangère potatoes.

3 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Cook the pancetta and chopped onion for the jus

Whilst the boulangère potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat.

Once the pan’s hot, add the pancetta lardons and cook for 5 minutes or until starting to crisp.

Once crisp, add the chopped onion and remaining thyme. Cook for 4-5 minutes or until the onion has softened and then transfer to a plate.

 

4 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Prepare your steak for frying

Give the pan a quick wipe and return it to a high heat. 

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

 

5 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Fry the steaks

Once the pan is very hot, add the steaks.

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

Tip: To get that restaurant look and caramelised flavour, resist the temptation to move the steaks around in the pan – it stops them from browning nicely.

Once cooked, transfer the steaks to a chopping board, cover with a clean tea towel and leave them to rest in a warm place. Use the same pan for step 6.

6 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Cook the rich jus

Whilst the steaks are resting, add the cooked pancetta and chopped onion to the pan with the balsamic vinegar, onion marmalade and remaining beef stock.

Reduce the heat to medium and cook for 10 minutes or until thickened so it coats the back of a wooden spoon and has a rich flavour.

Season with pepper and stir in a knob of butter – this is your rich jus.

7 Rump Steak With Bordelaise Sauce, Boulangère Potatoes & Asparagus

Cook the asparagus

Whilst your sauce is reducing, re-boil the kettle.

Pour the boiling water into a pan over a high heat. Add a pinch of salt.

Once the water comes back to the boil, add the asparagus and cook for 4 minutes or until tender, then drain.

Tip: Adding salt to the water keeps your asparagus bright green.

 

8

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Serve up!

Plate up each steak with the boulangère potatoes and asparagus spears, with the rich jus to the side.

Enjoy!

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