Rump Steaks with Mashed Potatoes and Peas

5 from 6 votes
Prep Time 30 minutes
Rest Time 5 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


Rump steaks with mashed potatoes and peas

    Potato - pea puree

    • 400 g Potatoes
    • Salt to taste
    • 150 g Peas frozen

    Herb butter

    • 70 g Butter at room temperature
    • 1 Clove of garlic
    • Herbs from our own garden (wild garlic, Andean garlic, spicy thyme) to your taste
    • Salt, gourmet pepper to taste

    Rump steaks

    • 2 Rump steaks
    • Rapeseed oil to taste
    • Salt, gourmet pepper to taste


    • 4 Shallots
    • Some water to extinguish
    • Sweet shadow (copied recipe from Userin) to taste


    Potato - pea puree

    • Peel the potatoes and then cut them into large pieces. Put in a saucepan with lightly salted water and bring to a boil. Then cook them for about 20 minutes and about 5 minutes before the end of the cooking time, the frozen peas come in and cook with them.

    Herb butter

    • Put butter at room temperature in a tall container. Peel and chop the clove of garlic, add. Then the herbs that are available (to one in the garden), cut into small pieces and also put in the container. Add salt & gourmet pepper and puree with a magic wand.

    Potato - pea puree

    • After cooking, drain the potato and pea mixture into a sieve, allow to drain and then return it to the pot. Add the homemade herb butter and mash everything together with a pounder. Season with salt and gourmet pepper, season to taste. Then keep warm.


    • Peel shallots and cut into wedges. Take a small pan and heat the rapeseed oil in it. Add the shallot wedges and sauté in them. Add a little water and the sweet shade (copied by me), stir, turn down the switch and let simmer for a few minutes, then pull the pan aside and put the lid on, leave to stand.

    Rump steaks

    • Wash off the rump steaks and pat dry with paper towels. Put the rapeseed oil in a pan, heat it up. Add the two rump steaks and sear them on both sides for about 3 minutes. Then take it out, put it on aluminum foil and season with salt and pepper on both sides. Wrap with aluminum foil and let rest for 5 minutes.


    • Take the flat plate and place the rested rump steak in the middle. Cover the right with the potato and pea puree and put the braised shallot wedges on the left. Add some herb butter on top and serve immediately.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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