HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak And Golden Roasted Potatoes
topBanner
Steak and Golden Roasted Potatoes

Steak and Golden Roasted Potatoes

with creamy mustard sauce

Read more

Do you prefer your steak well done or pretty much blue? No judgement here! How you cook it this evening is completely up to you. Considering it's paired with golden potatoes, soft sweet carrots and creamy mustard sauce you really can't go too far wrong.

Tags:Chef's Choice•Family Friendly
Allergens:Barley•Mustard•Wheat•Milk
Total Time1 hour 5 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Beef Rump

3 piece

Potatoes

2 piece

Carrot

2 piece

Garlic

2 sachet

Mustard

(ContainsBarley, Mustard, Wheat)

1 sachet

Chicken Stock

125 g

Creme Fraiche

(ContainsMilk)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)815 kcal
Energy (kJ)3408 kJ
Fat41.1 g
of which saturates22 g
Carbohydrate73.6 g
of which sugars13 g
Dietary Fiber0 g
Protein36.7 g
Cholesterol0 mg
Salt1.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Pop the potato chunks onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

2
  • Peel and grate the garlic (or use a garlic press).
  • Season the steak with salt and pepper.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast until tender 20-25 mins. Turn halfway through.
4
  • Place a large pan over high heat with a drizzle of oil.
  • When the oil is hot add steak and fry until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat.
  • Cook for 1-2 mins more each side for medium.
  • Once ready, remove from pan, cover with foil and rest for 1-2 mins. Steak is safe to eat when outside is browned.

TIP: Cook an extra 1-2 mins each side if you want it well done.

5
  • Return the (now empty) pan to a medium-high heat.
  • Drizzle in some oil and fry the garlic for 1 min.
  • Add mustard, stock, and creme fraiche for the sauce.
  • Bring to the boil and simmer until thickened, 3-4 mins.
  • Season to taste with salt and pepper if needed.

TIP: If you're cooking for kids, you can reduce the amount of mustard to lessen the heat in the sauce.

6
  • When everything is cooked, thinly slice the steak widthways and divide between plates.
  • Serve the potatoes and carrots alongside.
  • Spoon the creamy mustard sauce over the steak to finish.