The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rump steak medallions, salsa verde & chestnuts
Give grass-fed British steaks the festive treatment, and pair with golden chestnuts and a decadent potato-parsnip mash. A dollop of salsa verde is the finishing touch, adding a deliciously herby kick.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 240g chestnut mushrooms
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 large potatoes
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 handful of fresh mint
- 2 parsnip
- 4 rump steak medallions
- 40g pre-cooked chestnuts
- 4 carrot
- 20g capers (Water, Salt, Vinegar)
- 2 tbsp dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 600
Protein: 55g
Carbs: 50g
Fat: 20g
Rump steak medallions, salsa verde & chestnuts
Give grass-fed British steaks the festive treatment, and pair with golden chestnuts and a decadent potato-parsnip mash. A dollop of salsa verde is the finishing touch, adding a deliciously herby kick.
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Cooking Instructions
- Preheat the oven to 230C/ fan 210C / gas mark 8. Peel the carrots, cut lengthways into spears and place on a lined baking tray. Season with sea salt and black pepper; drizzle with 1/2 tbsp oil. Roast for 20-25 mins, until cooked, turning halfway through.
- Peel the potatoes and parsnips, then dice into 2cm cubes. Place in a saucepan, cover with lightly salted boiling water and boil for 15 mins, until soft.
- Finely chop the parsley and mint leaves. Roughly chop the capers. Make the salsa verde; place the herbs, half the mustard, half the horseradish and capers in a bowl with 1/2 tbsp oil. Season with sea salt and black pepper, stir well and set aside.
- Finely chop or crush the garlic. Quarter the mushrooms. Roughly chop the chestnuts. Heat a large frying pan with 1 tbsp oil on a medium-high heat. Season the steaks with sea salt and black pepper, then cook until golden (as a guide: 3-4 mins on each side for medium-rare and 5-6 mins on each side for well-done). Transfer to a plate to rest.
- When the steaks are done, keep the pan on the heat and add the mushrooms, chestnuts and garlic. Season with sea salt and black pepper, then cook for 5 mins, until the mushrooms have softened.
- Drain the veg and mash with sea salt, black pepper and the remaining mustard and horseradish.
- Slice the steaks. Serve with the mash, carrots, mushrooms and chestnuts. Spoon the salsa verde over the top.
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