Ingredients
- Spinneysfood Peppered Beef Rump Steak 400g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Garlic 2 cloves, peeled and crushed
- Thickened cream 125ml
- Chicken stock 4 tbsp
- Waitrose Snowdonia Vintage Cavern Aged Cheddar 60g, grated
- Spinneysfood Sun-dried Tomatoes 6, finely chopped
- Spinneysfood Chilli Flakes ½ tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Marry me rump tagliata
Italian 15 Mins Prep · 20 Mins Cook
- Allow the beef to come to room temperature.
- Heat a griddle pan or heavy skillet over a high heat until smoking hot.
- Rub the steak with 1 tbsp olive oil and season generously with salt. Place in the pan and sear for 3–4 minutes on each side for medium-rare, or until cooked to your preference. Remove from the heat and let rest for 5–10 minutes.
- Meanwhile, make the sauce. Heat 1 tbsp olive oil in a saucepan over a medium heat. Add the garlic and sauté until fragrant. Add the cream and chicken stock and simmer for 3 minutes. Stir in the Cheddar, sun-dried tomatoes and chilli flakes. Season to taste. Simmer until the sauce thickens slightly.
- When ready to serve, spoon the sauce onto a serving plate, place the steak on top and drizzle more sauce over the top.