Rump steak with parsnip mash
7
Points®
Total time: 27 min • Prep: 10 min • Cook: 17 min • Serves: 2 • Difficulty: Easy
This is an easy, tasty and traditional dish
Ingredients
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
Mushrooms
110 g, cleaned and sliced
Half Fat Crème Frâiche
4 tablespoon(s), level
Instructions
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.
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