In just 10 minutes, you'll flash-fry succulent rump steak, and whip up a rosemary-infused seared tomato pan sauce. Serve everything over cheesy polenta with cracked black pepper.
Prep Time
10 min
Cuisine
Fusion
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35g grated Italian hard cheese<span class="strong">†</span>
2 x 150g British rump pavé steak
Typical Values
per 100g
per serving
Energy
732 kJ 175 kcal
2642 kJ 632 kcal
Fat of which saturates
10 g 5.3 g
36.2 g 19.2 g
Carbohydrate of which sugars
9.8 g 1.5 g
35.2 g 5.3 g
Fibre
0.9 g
3.2 g
Protein
11.4 g
41.2 g
Salt
0.7 g
2.53 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.
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
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil a full kettle
Heat a dry, large, wide-based pan (preferably non-stick) over a high heat
Pat the rump steaks dry with kitchen paper, drizzle with olive oil and season both sides with salt and pepper
3
Once very hot, add the steaks to the pan
For rare, cook for 2 min max on each side
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
4
Meanwhile, add 1/2 [1]Knorr chicken stock cube along with 450ml [900ml]boiled water to a pot and bring to the boil over a high heat
Once boiling, gradually whisk the polenta into the waterin a steady stream
Reduce the heat to medium and cook for 3-4 minutes, whisking occasionally, until thickened to a mashed potato-like consistency
5
While the polenta is cooking, gently crush the garlic cloves (skins on) with the back of a knife
Chop some of the cherry tomatoes in half
Strip the rosemary leaves from their stems, discard the stems
6
Once the steaks are done, add them to a plate and set aside to rest
Add the chopped cherry tomatoes and remaining whole cherry tomatoes to the pan along with the rosemary leaves and crushed garlic and cook for 1-2 min or until the tomatoes have started to soften
Once softened, add 50ml [50ml]boiled water and a large knob of butter and mix it all together – this is your pan sauce
7
Once the polenta has thickened, add the clotted cream and grated Italian hard cheese and give it a really good mix up, removing any lumps – this is your cheesy polenta
Finely slice the restedsteaks
8
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