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Pan Roasted Glazed Beef Rump, Chimichurri Butter & Parmesan Fries
Pan Roasted Glazed Beef Rump, Chimichurri Butter & Parmesan Fries
By Morrisons
Published on 24 February 2025
Tender British rump steak is pan-fried to perfection, then finished with a flavour-packed chimichurri butter. Served with crispy Parmesan fries, it's a restaurant-quality meal you can easily whip up at home.Time and servings
1 hr 30 minsTotal time
2Servings
55 minsPrep time
35 minsCooking time
Ingredients
- 2 x Market Street Rump Steaks
- 300g chipping potatoes
- 30g Parmesan cheese, grated
- 1 tbsp beef Bovril
- Sea salt
- Cracked black pepper
- 2 tbsp olive oil
- 100g softened butter
- 1 shallot, finely chopped
- 1 small red jalapeño, finely chopped
- 2 garlic cloves, thinly sliced or finely chopped
- 1 tbsp red wine vinegar
- 25g finely chopped coriander
- 15g finely chopped flat-leaf parsley, plus extra to garnish
- 1 tbsp finely chopped fresh oregano
- Cooking spray (optional, if baking fries)
Method
17 stepsFor the Parmesan Fries
Step 1
Cut the unpeeled potatoes lengthwise into 1/4-inch-thick planks. Stack 2 of these planks on top of each other, then cut lengthwise into 1/4-inch-thick sticks or batons.Step 2
Add the potatoes to a large pot of boiling water and cook for 2 minutes.Step 3
Drain the potatoes and immediately transfer them to an ice water bath to stop the cooking process.Step 4
Once chilled, remove the potatoes from the ice bath and spread them in a single layer on paper towels to dry completely.Step 5
To fry: Heat a deep fat fryer to 180°C. Fry the chips until crisp and golden.Step 6
To bake: Preheat the oven to 200°C (400°F, Gas Mark 6). Coat a rimmed baking tray with cooking spray. Arrange the fries in a single layer on the tray and bake for 25-28 minutes, flipping halfway through, until golden brown.Step 7
Transfer the fries to a serving bowl, sprinkle with parsley, and freshly grated Parmesan cheese.
For the Chimichurri Butter
Step 1
In a medium bowl, combine the softened butter, parsley, oregano, garlic, red wine vinegar, jalapeño (if using), shallot, salt, and pepper.Step 2
Mash and mix all the ingredients together using a fork until well combined. For a smoother consistency, you can use a food processor or hand blender to blend the ingredients together.Step 3
To store: Transfer the chimichurri butter to a small airtight container or roll it into a log shape using cling film. Refrigerate for at least 30 minutes to allow the flavours to meld.
For the Rump Steaks
Step 1
Take the steaks out of the fridge 30 mins before cooking them. Pat them dry, brush the steaks with oil and season them with sea salt and freshly milled black pepper.Step 2
Heat a non-stick or griddle heavy-based frying pan over a very high heat. With a pair of tongs place your steaks in the pan.Step 3
If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.Step 4
Turn the steaks every minute so they get a nice brown crust. As a rough guide, for rare fry for 2 minutes on each side, for medium fry for 3 minutes on each side, for well done fry for 5 minutes on each side or until cooked to preference. If you have a digital cooking thermometer, the middle of the steak should be 48°C for medium rare, 60°C for medium, and 70°C for well done.Step 5
To prepare the glaze mix the beef Bovril with a little water to form a glaze. Before the last minute of cooking, brush each side of the steak with a thin layer of the Bovril glaze, and return to the pan making sure you turn the steak on both sides to caramelise the glaze.Step 6
Transfer the steak to a plate. Add a couple of slices of the chimichurri butter to each steak and rest for 2 minutes before serving.Step 7
Serve the pan-roasted rump steaks with the Parmesan fries. Serve with some freshly dressed rocket leaves and finish using your favourite dressing.