Sundays have traditionally been a time where we come together as a family and have a roast dinner. But sometimes you want to change things up a bit and make it a bit more special. Or even just have a midweek roast! This Rump Steak Roast Dinner was just one of those meals. It was so delicious that the youngest had seconds and the oldest (left at home) asked if I would be cooking it again.

Rump Steak Roast Ingredients

• Rump Steak – I did 2 of them between 3 of us – all of us having seconds and probably over-eating.
• 2 eggs
• Plain flour – 70g
• Milk – 100ml
• Jar of horseradish sauce – I used Stockwell & Co – 65p for 175g. You don’t actually need the whole jar but I just found it easier to do so!
• Oil
• Beef Gravy Stock
• Vegetables of choice – I went with carrots (cut into batons) and broccoli.
• Potatoes – roughly 1 ½ per person. Again depends on how many roast potatoes you want. We do have too many and make loads for the “middle plate”
• Garlic cloves (I used around 7)
• Salt
• Pepper
• Thyme
• Parsley
• Oregano

Rump Steak Roast Equipment

• Mixing bowl
• Spoons – little for measuring and big for mixing. Also ones for serving. I have a plastic one for dishing up vegetables and a metal one with holes for dishing up things from the oven dish (to allow excess oil to drain off)
• Jugs – I use one for mixing the Yorkshire pudding mix and another for making up the gravy
• Knife (I also use a garlic crusher)
• Saucepan (two or wash it up)
• Whisk
• Oven proof dish or tray
• Frying pan
• Muffin/cake tray
• Oven gloves
• Spatula
• Clean board (I use our glass chopping board, a plate would do)
• Colander

Pre Cooking Preparation for Rump Steak Roast

Sometimes dinner needs to be ready at a set time. Even if it doesn’t it is nice to break up being in the kitchen. Therefore, I like to do meal-prep as much as I can. Some of this you could do as you go along to save time. This is after I have checked that I have all the ingredients and equipment (or alternatives) required.

Seasoning the Rump Steak

First of all I like to season the meat because the longer it is marinating the better surely? In a large bowl add some vegetable oil (just a little bit), your horseradish sauce, thyme and parsley. Next mix it all together. Whether you use fresh or dried herbs is completely up to you. Again you will notice that I have not put any amounts on how many herbs – use your judgement and your tastes. Roughly a couple of teaspoons of each though – not a whole jar!

Then add your steaks with a pinch of salt and pepper. This is where I mixed it all up to make sure that the steak was covered on both sides. It is also why I used a whole jar of horseradish sauce. This can be left to marinate in the fridge.

Herby Yorkshire Puddings

To make the Yorkshire puddings add the eggs (2), flour (70g) and milk (100ml), with oregano and a pinch of salt in a large jug. Whisk them together and then put in the fridge to chill.

Vegetable Preparation

Next you want to prepare the vegetables. Peeling and chopping the potatoes, carrots, and broccoli. Also get your garlic how you like it. Some recipes just say crush (with a knife) and add with the skin on. Personally I prefer to take the skin off and crush them with the garlic press so I would also do this here.

Get Ready Pans and Trays

This is the point where I would make sure my saucepans had the right amount of water in and that the muffin tray has just a splash of oil ready to cook the Yorkshire puddings.

Cooking the Rump Steak Roast Dinner

• First thing to do at the cooking stage is to preheat the oven.
• Secondly put your potatoes in a saucepan with a pinch of salt and bring to the boil. Once they are boiling reduce the heat to medium and cook for 10-12 minutes. Use your judgement, you want them soft but not falling apart. Then drain with the colander. Whilst still in the colander give them a shake and rinse them with cold water.
• Put the potatoes in your baking dish (or tray) with a generous amount of oil and a pinch of salt. Place in the oven for an initial 15 minutes.
• Remove the potatoes from the oven after 15 minutes and place the carrot batons and crushed garlic (squash with a knife here if you haven’t used a press) on to the tray. Adding a drizzle more oil and giving the whole tray a good shake.

The Final Half an Hour of Cooking Rump Steak Roast Dinner

• Return the tray to the oven for a further half an hour. Not the next few steps also need doing at this point!
• At the start of this half an hour put your muffin tray into the oven also. After 8 minutes remove the muffin tray and add the Yorkshire pudding mix, then return to the oven for a further 20 minutes. I turned ours around to ensure more even cooking.
• Also at the start of the half an hour boil a pan of water for your vegetables. Once the water is boiling add the vegetables (in this case broccoli) and cook until ready or everything else is.

• Then you will want to cook the steak in a frying pan. Use a non-stick pan if possible and get it hot. Then add the herby horseradish steak and cook on both sides – turning it over with a spatula. For rare you want 2 minutes maximum on both sides, medium rare 2-3 and medium 3-4 minutes. You do not want to cook it too long or it will just go tough.
• Once cooked leave the steak to rest on a board.
• When it is cool then thinly slice.

• Drain the vegetables with the colander catching the water in a jug. Then add gravy granules and the juice from cooking the steaks. Add flour if you wish to thicken it further.
• Serve and enjoy. Remembering obviously to turn off the cooker.

This recipe was adapted and simplified from a Gousto recipe.