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 with Mustard Mash & Roasted Root Veg
Creamy, mustardy mash. Sweet roasted beetroot. Juicy British rump steaks. And, a cranberry gravy to tie it all together. This wintery feast is smart enough for a dinner party, but comforting enough for a Tuesday.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 160g sliced cavolo nero
- 4 rump steaks
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 large potatoes
- 1 handful of fresh rosemary
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 garlic clove
- 1 handful of fresh chives
- 3 carrot
- 2 tsp cornflour
- 200g raw beetroot
Nutritional Information
Calories: 590
Protein: 41g
Carbs: 62g
Fat: 20g
Rump Steak with Mustard Mash & Roasted Root Veg
Creamy, mustardy mash. Sweet roasted beetroot. Juicy British rump steaks. And, a cranberry gravy to tie it all together. This wintery feast is smart enough for a dinner party, but comforting enough for a Tuesday.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Finely chop or crush the garlic. Slice the carrots on an angle into 1cm thick discs (peel optional). Trim, peel and thinly slice the beetroot into half-moons. Strip the rosemary from the stalks and finely chop (save half for later). Transfer everything to a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Peel and cut the potatoes into 2cm chunks. Place in a saucepan and cover with lightly salted hot water. Bring to a boil then simmer for 15 mins, until soft, then drain. Return to the pan and mash with a pinch of sea salt and black pepper.
- Heat a frying pan with 1 tsp oil on high heat. Add the cavolo nero and cook for 3-4 mins, until wilted. Meanwhile, finely chop the chives. Transfer the cavolo nero to the mash then stir through the mustard and half the chives.
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Pat the steaks dry and rub with the remaining rosemary, 2 tsp oil, a pinch of sea salt and black pepper. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Remove and leave to rest before thinly slicing against the grain.
- Dissolve the cornflour in a jug with 2 tbsp cold water, then add 300ml hot water, the vinegar, 2 tsp cranberry relish and crumble in the stock cube. Stir to dissolve. Simmer on medium heat for 3-5 mins, until thickened.
- Serve the steak with the mash, roast veg, gravy and remaining cranberry relish. Garnish with the remaining chives.
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