Rump Steak with Roasted Plums & Dauphinoise

Serving size

1 person 2 people 4 people

Ingredients

2 plum
1 garlic bulb (use half)
160g baby spinach
1 tsp dried Italian herbs

(Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
2 rump steaks
2 large potatoes
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 shallot
½ tsp nutmeg
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)

Allergens

Contains: Nuts, Mustard

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	596Kcal
	436kJ	2492kJ
Fat	4.3g	24g
of which saturates	1.0g	5.7g
Carbohydrates	9g	49g
of which sugars	1.3g	7.4g
Protein	7.6g	43g
Salt	0.5g	2.9g
Fibre	1.4g	8.2g

Ingredients

80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
2 rump steaks
1 shallot (use half)
1 tsp dried Italian herbs (use half)

(Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
2 plum
160g baby spinach (use half)
0.5 tsp nutmeg (use half)
1 tbsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 beef stock cube (use half) (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)
1 garlic bulb (use half)
2 large potatoes

Allergens

Contains: Nuts, Mustard

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	966Kcal
	424kJ	4041kJ
Fat	3.0g	28g
of which saturates	0.9g	8.2g
Carbohydrates	10g	93g
of which sugars	1.2g	11g
Protein	8.5g	81g
Salt	0.33g	3.1g
Fibre	1.4g	13g

Back

Prep in 10 High protein Low sat fat

Rump Steak with Roasted Plums & Dauphinoise

Prep time: 0 mins

Total time: 40 mins

Cuisine: British

Food group: Beef

Plums and steak might sound like an odd combo, but wait ‘til you try it: the juicy fruit is a perfect match for rich grass-fed British beef. Serve up with a healthy homemade dauphinoise and spinach.

Cooking Instructions

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.

Preheat the oven to 220C / fan 200C / gas mark 7. Dissolve half the stock cube and half the mustard in a jug with 200ml hot water (100ml for 1 person), then stir in the yoghurt. Finely dice the shallot. Finely chop or crush 3 garlic cloves. Very thinly slice the potatoes.
Heat a frying pan with 2 tsp oil on medium-high heat. Add the shallot, garlic and dried herbs. Cook for 4-5 mins, until softening. Add the potatoes and a pinch of nutmeg, cook for 2 mins, then pour in the stock. Simmer for 5 mins. Meanwhile, halve and de-stone the plums, cut into 6 wedges each.
Transfer the potato mixture to a small ovenproof dish. Bake for 22-25 mins, until golden. Place the plums into another ovenproof dish with 2 tbsp water (1 tbsp for 1 person). Roast for 15-20 mins, until softened.
Wipe the frying pan. Reheat with 2 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well-done). Remove and leave to rest then slice against the grain.
Add the remaining mustard, 2 roasted plum wedges and 150ml hot water (75ml for 1 person) to the steak pan. Crumble in the remaining stock cube. Cook for 2-3 mins, until slightly thickened, then mash the plums with a fork. Meanwhile, half-fill a saucepan with hot water and bring to a boil. Add the spinach and cook for 2 mins, until wilted. Drain, then toss with 1 tsp oil and a pinch of sea salt.
Serve the steak with spinach, dauphinoise and plums. Spoon over the sauce.