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🍽️ Juicy rump steak with green asparagus, cherry tomatoes, and potatoes

532 kcal · 30 min · 4 servings

Ingredients

• 1 jar Maille Dijonnaise Dijon mustard
• 4 rump steaks (approx. 180g each)
• 400 g small potatoes
• 300 g cherry tomatoes (still on the vine)
• 1 bunch green asparagus
• 4 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Rinse the vegetables under running water and pat them dry with a kitchen towel.
2. 2. Place the potatoes in a steamer and cook them for about 20 minutes until tender but still firm.
3. 3. Cut off the woody ends of the green asparagus.
4. 4. Place the asparagus tips in the steamer over the potatoes and cook for another 10 minutes.
5. 5. Peel the steamed potatoes and keep them warm.
6. 6. Heat 3 tablespoons of oil in a large frying pan over medium-high heat.
7. 7. Sear the rump steaks in the pan.
8. 8. Fry each side of the steaks for about 2 to 3 minutes until they have a nice crust.
9. 9. Add the cherry tomatoes to the pan and fry them with the meat for 1 minute over high heat.
10. 10. Season the steak and tomatoes with salt and black pepper to taste.
11. 11. Arrange the meat, cherry tomatoes, and potatoes attractively on a plate.
12. 12. Dot the potatoes with Maille Dijonnaise (striped Dijon mustard) to give them a creamy flavor.

Nutrition per serving

• kcal: 532
• Protein: 52 g · Fett/Fat: 25 g · Carbs: 23 g