This steak combo is a simple delicious classic. You’ll cook up juicy rump steaks and serve with roasted stuffed potatoes, all finished with a simple Blended herb butter sauce over the top.
Prep time 20 minutes
Cooking time 40 minutes
Serves 6
Ingredients
Directions
Ingredients
For the Rump Steak:
1.2kg Food Lover’s Market Rump Steak
45ml (3 Tbsp) butter
Fresh rosemary, to taste
Salt and black pepper, to taste
For the Stuffed Potato Skins:
6 potatoes, halved
50g blue cheese
Handful parsley, chopped
8-10 piquanté peppers, sliced
30ml (2 Tbsp) mayonnaise
125ml (1/2 cup) cheddar cheese, grated
1 spring onion, sliced
For the Stuffed Herb Butter:
250g butter, soft
Handful parsley
3 stalks rosemary
1 tsp wholegrain mustard
1 tsp sun-dried tomatoes
Directions
For the Rump Steak:
Heat a pan with the butter and a dash of olive oil on a medium to high heat. Season the steak to your liking with salt and black pepper. Fry the steak and rosemary to your liking for extra flavour and set aside to rest.
For the Stuffed Potato Skins:
Preheat the oven to 180°C. Place the potato halves onto a baking tray, season to taste and drizzle with a dash of olive oil.
Roast potato halves until skin is crispy. Scrape out the centre of each potato half and place the filling into a mixing bowl. Mix in blue cheese, mayo, parsley and piquanté peppers.
Fill potato skins with the filling and top with grated cheddar and spring onion.
Roast the filled potatoes for about 10-15 minutes or until cheese is melted.
For the Herb Butter:
Blend all the ingredients together until smooth, roll in cling wrap and allow to set in fridge. Serve the herb butter on the warm steak.
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