| | Rump steak with mustard butter and jacket potatoes
Rump steak with mustard butter and jacket potatoes
Rump steak with mustard butter and jacket potatoes 4.3-5 9
  • Calories: 2024 kj
  • Fat: 25g
  • Carbohydrates: 7g

How to Make:

  1. Make jacket potatoes: Preheat oven to 200°C/180°C fan-forced. Pierce potatoes with a fork 6 times. Wrap in foil. Place on oven rack. Bake for 1 hour 20 minutes or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
  2. Meanwhile, combine barbecue sauce and paprika in a small bowl. Place steaks in a glass or ceramic baking dish. Brush steaks with sauce mixture.
  3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer steaks to a plate. Cover to keep warm. Rest for 5 minutes.
  4. Remove foil from potatoes. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes. Dollop potatoes with sour cream. Season with pepper.
  5. Place butter, chives, mustard, garlic and lemon rind in a bowl. Stir until well combined. Dollop steaks with mustard butter. Serve steaks with jacket potatoes and rainbow salad (see related recipe).
Time for preparing:
70 min.


  • 2 tablespoons barbecue sauce
  • 1 teaspoon MasterFoods® Smoked Paprika
  • 1 (600g) beef rump steak, cut into 4 pieces
  • Olive oil cooking spray
  • 80g butter, softened
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons wholegrain mustard
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated lemon rind
  • Jacket potatoes
  • 4 large sebago potatoes
  • Sour cream, to serve