Sous vide rump steak with sweet potato and pumpkin mash
Most of the steak I’ve been cooking of late has been scotch fillet, rib-eye fillet or porterhouse steak. I’m yet to try a T-bone steak or rump steak.
While scotch fillet and rib-eye fillet steaks are usually more tender, I know some people say the taste of those cuts is a little bland when compared with rump steak which is usually a little tougher but beefier in terms of taste.
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Sous vide seems like a perfect way to ensure tenderness while retaining all the flavour of the meaty goodness.
Mashed pumpkin can be a bit watery if the pumpkin is boiled like potatoes. Rather than cook the pumpkin and sweet potato in boiling water, I diced them, tossed them in a little olive oil, seasoned them and then roasted the pumpkin and sweet potato until the flesh was soft enough to mash. The benefit of roasting is the added flavour if there is a little caramelisation of the outer surfaces of the vegetables during the roasting process. Another way to get a little more flavour is to add some sesame seeds and sesame oil to the pumpkin and sweet potato while you’re tossing them with olive oil.
I bought everything from Coles. I cooked with the Anova Culinary Precision Cooker.
Recipe
- Rump steak
- Iodised salt flakes
- Freshly cracked black pepper corns
- Thyme
- Rosemary
- Sweet potato
- Pumpkin
- Sesame seeds
- Olive oil
- Sesame oil
- Dried mixed herbs
- Sour cream
- Spring onions
- Shepard avocado
- Salted butter
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Take a piece of rump steak out of the refrigerator and season it with iodised salt flakes and freshly cracked black pepper. Add some sprigs of thyme and rosemary and then seal the meat in a vacuum bag using a vacuum sealer or use a ziplock bag and use the water displacement method to remove the air from the bag.
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Set the temperature of the water bath to 54 °C/130 °F and place the rump steak into the water bath for two hours once the water has reached the cooking temperature.
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Dice the pumpkin and sweet potato and place the pieces into a large bowl. Add some olive oil, sesame oil. sesame seeds, iodised salt, freshly cracked pepper and dried mixed herbs and toss everything so the sweet potato and pumpkin is well coated.
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Spread the sweet potato and pumpkin onto a baking tray and roast at 200 °C/400 °F until the sweet potato and pumpkin are soft enough to mash. This is probably about one hour depending on the size of the pieces.
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Keep the sweet potato and pumpkin warm until the rump steak finishes cooking in the water bath. This can be in the oven that has been turned off.
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When the rump steak has finished cooking remove the bagged meat and place it on a bench.
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Take half a Shepard avocado (it can be any variety, but all I had was Shepard), peel away the skin and slice it thinly. Keep the slices aside for later.
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Mash the sweet potato and pumpkin and mix in some butter and sour cream and fold in some sliced spring onions.
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Remove the rump steak from the vacuum bag and pat dry.
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In a hot frying pan melt some butter in some olive oil and then sear the steak.
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Thinly slice the steak.
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Spoon the mashed sweet potato and pumpkin onto a plate and then add the slices of meat and avocado.
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You could serve this with some balsamic vinegar.
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Shoot a photograph.
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Enjoy eating the meal.
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Wash the dishes.
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Write the recipe.
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Write the blog post and hope readers will share it on Facebook, Twitter and Pinterest.
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
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Questions and answers
How does rump steak compare with scotch fillet steak?
It was pretty good. It had a nice beefy flavour. Cooking it sous vide ensured tenderness and the relatively low temperature ensured a nice medium rare finish.
Why no garlic in the mash?
I forgot. Garlic in the mash would have been really good. Later in the year, I reckon truffle oil or a little truffle would be good too.
Why the fancy pants steak and avocado slices?
Why not. I wanted to create something that was also visually appealing.
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Final thoughts
What sort of cut of steak do you prefer?
Do you like garlic in your mashed vegetables?
What sauce would you like with this meal?
I actually laughed out loud at the circle on the veal. Paul wondered what was going on.
Hehe, excellent. I have some vegetarian friends who are very forgiving but I couldn’t help myself.
Rump or ribeye. Garlic in everything and blue cheese for sure!
I think I’ll have to stock up on some blue cheese for future steak meals 😃
I love roasted pumpkin because of the caramelisation. I rarely boil it if ever. Love the sound of this. I think blue cheese would go nicely with it too.
You’re right Lorraine. Blue cheese would have made it much better.
I think Pepita seeds would taste great sprinkled on the mash. Does look yummy!
Thanks, Alice. I agree, along with some sunflower seeds the texture would be great.
This looks amazing, Gaz. You should definitely put garlic in the mash next time. You could also add some bacon – bacon and sweet potato mash make a good combo 🙂
Thanks Mabel. Now you’re talking my language 😃😃😃
Garlic and bacon 😋🤤😋🤤😋🤤
The more garlic, the better. Bacon, sometimes too much of that makes a dish way too savoury 😃😃😃
If I add a little bacon and garlic then I need to stiffen it with some grated cheddar 🧀 😋🤤
Yes! Addition of cheese. I wonder if the taste of sweet potato will overpower the cheese. It has a lot going in it already with the sour cream too 🤤
I could use Parmesan 🧀🧀🧀
Or maybe tasty…which some might argue is actually cheddar. I find tasty has more zing to it. Do you have a favourite cheese?
I like tasty cheddar and smoked cheddar. I also like blue cheese.
Maybe on Tuesday you will treat yourself to plenty of cheese 😄
I’m going to enjoy a schnitty and chips for dinner 😃😃😃
It better be drizzled with plenty of cheese! 😃😃😃
I’ll see if I can arrange it 😃😃😃
It’s your birthday. It should be doable. No excuses. And then you might get a free cake too 😃😃😃
I got cake yesterday. A nice lamington with cream and jam 😃😃😃
This looks delicious… love how the avocado pops on the plate… such a delightful colour and flavour!
Thanks Rose. This was a really nice meal.