Seared Steak & Creamy Parmesan Sauce

Seared Steak & Creamy Parmesan Sauce

with Oven-Baked Chips & Greens

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There’s something eternally comforting about the aroma of herbs and garlic bubbling in a creamy Parmesan sauce. Completely mouth-watering to say the least. Drizzled over tender seared steak with a side of greens and oven-baked chips, it’s time for pub-style steak and chips to move over; there’s a new contender in town.


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Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 clove


1 unit


1 head


1 bunch


1 packet

beef rump

½ bottle

longlife cream


1 packet

grated Parmesan cheese


½ sachet

beef-style stock powder

Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3170 kJ
Fat42.9 g
of which saturates26 g
Carbohydrate34.9 g
of which sugars5.8 g
Dietary Fibre0 g
Protein52.5 g
Cholesterol0 mg
Sodium509 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to size so it cooks in time!


While the chips are baking, finely chop the garlic. Thinly slice the courgette into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the parsley leaves.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the courgette, broccoli and a splash of water and cook until tender, 5-6 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.


See Top Steak Tips (bottom) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season the beef rump with salt and pepper. When the oil is hot, add the beef rump to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

Top Steak Tips!

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Wash out and dry the frying pan, then return to a medium heat with the butter and a drizzle of olive oil. When the oil is hot, add the garlic and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients list), grated Parmesan cheese and beef-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and stir to combine. Reduce the heat to low and simmer until thickened slightly, 5-6 minutes. Stir through the parsley and any steak resting juices until combined and heated through. Season with pepper to taste.


Thinly slice the steak. Divide the steak, chips and greens between plates. Spoon over the creamy Parmesan sauce.