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 Medallion Sharing Platter & Herby Potatoes
Succulent grass-fed rump medallion, creamy potatoes, crisp pea shoots and sugar snaps – the whole family’s in for a treat with this epic sharing platter. An Easter feast that’s as healthy as it is celebratory.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 shallot
- 4 rump steak medallions
- 80g pea shoots
- 1 handful of fresh mint
- 3 carrot
- 30g pine nuts (use half)
- 1 tbsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 60g radishes
- 1 tbsp red wine vinegar
- 600g baby potatoes
- 200g sugar snap peas
Nutritional Information
Calories: 587
Protein: 56g
Carbs: 39g
Fat: 23g
Rump Medallion Sharing Platter & Herby Potatoes
Succulent grass-fed rump medallion, creamy potatoes, crisp pea shoots and sugar snaps – the whole family’s in for a treat with this epic sharing platter. An Easter feast that’s as healthy as it is celebratory.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Halve the potatoes. Quarter the shallot lengthways. Place both on a large lined baking tray and drizzle with 1/2 tbsp oil; season with sea salt. Roast for 10 mins.
- Remove the mint leaves from their stalks; finely chop half the mint leaves. Fill a medium saucepan with salted boiling water. Add the sugar snaps, boil for 2-3 mins, then drain. Return to the pan and toss with the vinegar and chopped mint.
- Heat a large, dry ovenproof frying pan on a medium heat. Toast the pine nuts for 2-3 mins, tossing regularly, until turning golden. Set aside.
- Peel the carrots, cut into batons, then add to the potato tray with 1/2 tbsp oil. Season with sea salt and black pepper; roast for another 15-20 mins, until soft.
- Reheat the frying pan with 1 tbsp oil on a medium-high heat. Season the steaks with sea salt and cook until golden (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Transfer to the oven. Roast for another 5-7 mins, until cooked to your liking. Remove and coat with half the dried herbs. Rest for 2 mins, then slice.
- Cut the radishes into strips. Spread the pea shoots onto plates and add the sugar snaps, pine nuts, radishes, steaks and remaining mint leaves. Drizzle the dressing over the salad.
- Toss the potatoes with the remaining dried herbs. Serve with the carrots and shallots, alongside the steak salad.
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