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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
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
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 587Kcal |
| 387kJ | 2458kJ | |
| Fat | 3.6g | 23g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 6g | 39g |
| of which sugars | 2.3g | 15g |
| Protein | 8.8g | 56g |
| Salt | 0.09g | 0.57g |
| Fibre | 1.2g | 7.8g |
Prep in 10
High protein
Low sat fat
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.
Cooking Instructions
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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