Rump steak with vegetable compote

This rump steak with vegetable compote takes steak and mash to the next level. Try it for a hearty dinner.

Rump steak with vegetable compote

Serves

4

Prep

15m

Note: + 5 mins resting time

Cooking

30m

Ingredients

  • 800g potatoes, peeled, chopped
  • 2 tbs sour cream
  • 40g butter, chopped
  • 2 tbs olive oil
  • 1 brown onion, cut into thin wedges
  • 1 large (about 450g) eggplant, chopped
  • 2 garlic cloves, crushed
  • 250g cherry tomatoes
  • 2/3 cup (160ml) beef stock
  • 2 tbs tomato paste
  • 2 Coles Australian No Added Hormones Beef Rump Steaks
  • 1 tbs olive oil, extra
  • Flat-leaf parsley leaves, to serve

Method

STEP 1

Cook the potato in a large saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan with the sour cream and butter. Place over low heat. Use a potato masher or fork to mash for 2 mins or until smooth and fluffy. Season. Cover to keep warm.

STEP 2

Meanwhile, heat the oil in a large frying pan over low heat. Add the eggplant and cook, stirring occasionally, for 5 mins or until the eggplant is tender. Add the onion and cook, stirring occasionally, for 5 mins or until tender. Add the garlic and tomatoes and cook, stirring, for 5 mins or until tomatoes soften slightly.

STEP 3

Add the stock and tomato paste and bring to the boil. Reduce to a simmer and cook, uncovered, for 5 mins or until the sauce thickens and the vegetables are tender.

STEP 4

Heat a chargrill on high. Drizzle steaks with extra oil and season. Cook steaks for 3 mins each side for medium-rare doneness or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice steak.

STEP 5

Divide steak and mashed potato among serving plates. Season. Spoon over vegetable compote and sprinkle with parsley to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.