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Rump Steak with Twice Baked Potatoes

Ingredients:
4 Mick's Meat Barn Herb, Chilli & Garlic Rump Steaks
4 Medium Potatoes
1/2 cup Sour Cream
3/4 cup Mozzarella Cheese, grated
1/2 cup Milk
1 tsp Paprika
1/4 cup Parmesan Cheese, grated
2 Spring Onions, finely chopped
Herbs (Chives, Basil or Parsley), to taste
Salt/Pepper, to taste

Method:
Step One - Pre-heat your oven to 220c degrees. Wash the potatoes throughly, before patting dry and pricking each potato with a fork a couple times.
Step Two - Bake the potatoes on a oven rack for 45 minutes, or until tender. Prepare your other ingredients whilst the potatoes are cooking.
Step Three - When done baking, allow the potatoes to cool for a few moments. Using a knife, cut a length wise slice 1.5cm from the top of the potato.
Step Four - Using a teaspoon, gently scoop out the inside of each potato, leaving a thin but solid shell. Place the potato flesh into a large mixing bowl, before placing the shells into a baking dish.
Step Five - Add the milk to the potato flesh and using a potato masher begin to mix the potatoes to a smooth consistency.
Step Six - Add to the bowl the mozzarella, spring onions, herbs, salt and pepper. Mix well.
Step Seven - Using a small spoon, place the potato mixture back into the empty potato shells. Top each potato with parmesan cheese and a sprinkle of paprika. Place bake in the oven for 20-25 minutes or until lightly brown.
Step Eight - With 10 minutes to go on the potatoes, warm your lightly oiled BBQ grill plate. Sear your rump steaks for 3-5 minutes on each side, or to taste.
Step Nine - Serve the steaks alongside the twice baked potatoes.

 

Rump Steak with Twice Baked Potatoes

Ingredients:
4 Mick's Meat Barn Herb, Chilli & Garlic Rump Steaks
4 Medium Potatoes
1/2 cup Sour Cream
3/4 cup Mozzarella Cheese, grated
1/2 cup Milk
1 tsp Paprika
1/4 cup Parmesan Cheese, grated
2 Spring Onions, finely chopped
Herbs (Chives, Basil or Parsley), to taste
Salt/Pepper, to taste

Method:
Step One - Pre-heat your oven to 220c degrees. Wash the potatoes throughly, before patting dry and pricking each potato with a fork a couple times.
Step Two - Bake the potatoes on a oven rack for 45 minutes, or until tender. Prepare your other ingredients whilst the potatoes are cooking.
Step Three - When done baking, allow the potatoes to cool for a few moments. Using a knife, cut a length wise slice 1.5cm from the top of the potato.
Step Four - Using a teaspoon, gently scoop out the inside of each potato, leaving a thin but solid shell. Place the potato flesh into a large mixing bowl, before placing the shells into a baking dish.
Step Five - Add the milk to the potato flesh and using a potato masher begin to mix the potatoes to a smooth consistency.
Step Six - Add to the bowl the mozzarella, spring onions, herbs, salt and pepper. Mix well.
Step Seven - Using a small spoon, place the potato mixture back into the empty potato shells. Top each potato with parmesan cheese and a sprinkle of paprika. Place bake in the oven for 20-25 minutes or until lightly brown.
Step Eight - With 10 minutes to go on the potatoes, warm your lightly oiled BBQ grill plate. Sear your rump steaks for 3-5 minutes on each side, or to taste.
Step Nine - Serve the steaks alongside the twice baked potatoes.

 

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