Rump Steak With Roasted Plums Recipe
In light of our special offer this week featuring Rump Steak, I'd like to present this tasty recipe. While it may seem unconventional, the pairing of plums and steak works wonderfully, with the fruit complementing the flavors of our premium grass-fed British beef.
INGREDIENTS
2 Rump Steaks1 garlic bulb (use half)
1/2 tsp dried Italian herbs
1/2 tbsp dijon mustard
1/2 tsp nutmeg
2 large white potato
1/2 shallot
80g baby spinach
1/2 beef stock cube
40g almond yoghurt
2 plums
METHOD
- 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.