These juicy rump steaks are served with boulangère potatoes, a delicious spud idea that's lighter than your typical daupinoise potato, but just as yummy! Roasted with onions, garlic and thyme, they're the perfect side dish to your tender meat.
- 1kg smooth potatoes, such as Desiree, peeled and finely sliced
- 1 tablespoon olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, sliced
- 1/2 small bunch fresh thyme, leaves picked
- 400ml chicken or beef stock
- 4 rump steaks 150g each, at room temperature
- 200g green beans, to serve
Method1 Heat oven to 200°C/180°C fan-assisted/Gas Mark 6. Heat half the oil in a large non-stick frying pan and fry the onions, garlic and thyme leaves for 5 minutes until soft.
2 Place a layer of potatoes in a 1½ litre dish. Scatter over some of the onions, continue to layer the two until you finish with a layer of potatoes.
3 Pour over the stock and place in the oven to roast for 20 minutes until golden on top. Cover with foil and cook for a further 40 minutes until the potatoes are tender.
4 Near the end of the boulangère cooking time heat the remaining oil in a large non-stick pan or griddle pan over a medium to high heat. Cook the steaks for two minutes on each side for a rare steak, three minutes for medium and four minutes for well done. Remove from the pan, cover loosely with foil and leave to rest for five minutes.
5 Place the green beans in a pan of boiling water and cook for two - three minutes until just tender. Drain and serve alongside the boulangère potatoes and steaks.
Prep Time20 minutes
Cook Time1 hour, 5 minutes
Nutrition InformationServes 4
Recipe courtesy of the Potato Council
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