The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
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
Allergens
Contains:
Sulphites, Mustard
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 590Kcal |
| 406kJ | 2470kJ | |
| Fat | 3.3g | 20g |
| of which saturates | 0.8g | 5.0g |
| Carbohydrates | 10g | 62g |
| of which sugars | 3.3g | 20g |
| Protein | 6.7g | 41g |
| Salt | 0.28g | 1.7g |
| Fibre | 1.4g | 8.6g |
Prep in 10
High protein
5 plants
Low sat fat
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.
Cooking Instructions
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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