Trimmed Rump Steak with Spicy Vegetables

Trimmed Rump Steak with Spicy Vegetables

  • Serves: 4

A pavé of beef rump given the proper treatment of searing and oven cooking to lock in its beautiful flavours. A juicy pavé rump steak with plenty of zingy vegetables.

INGREDIENTS

  • 4 Trimmed Rump Steaks
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 red chillies
  • 1 garlic Clove
  • 1 shallot
  • 1 medium cauliflower
  • 100g courgette

METHOD

  1. Preheat the oven and a roasting tin to 80°C without fan.
  2. Heat 2tbsp olive oil in a frying pan and sear the rump steaks for 2-3 minutes all over then season with salt and pepper.
  3. Place the steaks in the tin and cook in the oven for 45-60 minutes.
  4. Meanwhile halve the chillies and core them, chop these, the garlic and shallot. Separate the cauliflower into small florets and cut the courgettes into strips.
  5. 10-15 minutes before serving heat the remaining oil in a frying pan to a medium heat. Fry the chillies, garlic and shallots for 2-3 minutes. Add the cauliflower and cook for a further 5 minutes. Add the courgettes, season with salt and cook for a further 2-3 minutes.
  6. Take the meat out of the oven and serve with spicy vegetables.
  7. Serve with gravy and sautéed potatoes.

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Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

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