Rumpsteak with green asparagus, cherry tomatoes and steamed potatoes
Prep: 15min
|
Servings: 4
|
Cook: 45min
Rump steak with green asparagus, cherry tomatoes and steamed potatoes is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 jar Maille Dijonnaise Dijon mustard
- 4 rump steaks (about 180g each)
- 400 g small potatoes
- 300 g cherry tomatoes (still on stem)
- 1 bunch Green asparagus
- 4 tbsp olive oil
- Salt
- Pepper
Instructions
-
1.
Wash and dry the vegetables gently. Steam the potatoes for about 20 minutes. Trim the tips of the asparagus, add them to the steamer and cook for an additional 10 minutes. Peel the potatoes and set them aside in a warm place.
-
2.
Sear the rump steaks with 3 tbsp oil in a pan, about 2-3 minutes per side. Add the cherry tomatoes and sauté with the meat for another minute over high heat. Season with salt and pepper.
