Photo of Rump steak with parsnip mash by WW

Rump steak with parsnip mash

Points® value
Total Time
27 min
10 min
17 min
This is an easy, tasty and traditional dish


Beef rump steak, lean, raw

300 g, 2 x 150g rump steaks

Vegetable Oil

2 teaspoon(s)

Parsnip, raw

300 g, peeled and chopped

Broccoli, raw

110 g, tenderstem


110 g, cleaned and sliced

Half Fat Crème Frâiche

4 tablespoon(s), level


  1. Rub the steaks with half the oil and season. Set aside.
  2. Put the parsnips in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. Steam the broccoli over the pan for the last 3-4 minutes of cooking time.Drain and mash the parsnips.
  3. Heat a nonstick frying pan over a high heat and sear the steaks for 2 minutes each side for rare, 3 minutes for medium, and 4 minutes for well done. Remove from the pan and set aside to rest for 5 minutes.
  4. Heat the remaining oil in the pan and fry the mushrooms for 5 minutes. Stir in the crème fraîche until warmed through.
  5. Serve the steaks with the mash, broccoli and sauce.