Rump Steak & Garlic Butter Sauce
with Mustardy Crushed Potatoes & Radish Salad
- Milk
Tonight, sit back and enjoy the delights of 'meat and three' with a hint of Dijon mustard in the crushed potatoes to pleasantly surprise the tastebuds. Served with seared beef rump, drizzled with garlic butter, plus crisp salad leaves, it's a many-hit-wonder. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
3
potato
3 clove
garlic
1
tomato
2
radish
1 bag
Mixed Leaves
1 packet
Beef Rump
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk)
½ tsp
honey
1 tsp
white wine vinegar
Nutrition
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Bring the butter to room temperature. Cut potato into large chunks. Cook potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain.
While the potato is cooking, finely chop garlic. Roughly chop tomato. Thinly slice radish. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer garlic oil mixture to a small bowl, then add 1/2 the butter. Stir to combine and set aside.
In a large bowl, combine the honey, white wine vinegar and a drizzle of olive oil. Add tomato, radish, mixed leaves and grated Parmesan cheese. Set aside.
Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. Season beef on both sides with salt and pepper. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
While the steak is resting, return the frying pan to medium heat with a drizzle of olive oil and the remaining butter. Cook remaining garlic until fragrant, 1 minute. Remove from heat, then add potato and Dijon mustard. Season, then toss to coat and lightly crush potato with a fork.
Toss salad. Slice steak. Divide steak, mustardy crushed potatoes and radish salad between plates. Spoon garlic butter over steak.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the mustardy crushed potatoes; some found the garlic butter complemented the steak well.
- Ease of prep: Several reviewers mentioned this was an easy and quick meal to prepare.
- Suggestions: Consider mashing the potatoes fully instead of crushing; some added sour cream for extra creaminess.
- Portions: Some found the meat portion small; consider adding extra vegetables to bulk up the meal.
