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Rump with Jus Herb Butter and Rosemary Roasted Smashed Chats

Take your herb butter to another level with the addition of KNORR Jus. It adds a depth of flavour that works perfectly with steak.

Rump with Jus Herb Butter and Rosemary Roasted Smashed Chats – Recipe
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Jus Herb Butter

Rosemary Chats

  • Chat potatoes, halved 2.0 kg
  • Rosemary sprigs 15.0 x
  • Olive oil 150.0 ml

Black Garlic Aioli

Steak

  • Small rump steaks 10.0 x

Preparation

  1. Jus Herb Butter

    • Combine butter with KNORR Jus Gluten Free, garlic, and chopped mixed fresh herbs such as basil, flat leaf parsley, chives, and tarragon. Mix until the jus and herbs are fully combined with the butter. Roll into a cigar shape and wrap in plastic wrap. Refrigerate for 2–3 hours.

  2. Rosemary Chats

    • Halve the potatoes and boil them in a large pan until just tender. Drain and cool slightly, then transfer to a large gastronome.
    • Using a potato masher, lightly press the potatoes until just crushed, without breaking them too much. Add rosemary to the gastronome and drizzle liberally with olive oil. Season well, toss to combine, and coat.
    • Roast potatoes in a preheated oven at 200 degree Celsius until golden and crisp. Keep warm.

  3. Black Garlic Aioli

    • Mix black garlic paste with HELLMANN’s Real Mayonnaise until fully combined. Cover and set aside.

  4. Steak

    • Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
    • Heat a grill or pan over high heat until smoking. Cook steak, turning once, for 8–10 minutes or until done to your liking. Remove and rest.

  5. To Serve

    • Slice jus herb butter into rounds and serve on top of steak with rosemary roasted chats, grilled fennel, and black garlic aioli.