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Meat, Classics and bistro fare

Rump steak with maître d’hôtel butter and sautéed potatoes

Rump steak with maître d'hôtel butter is a grilled beef steak topped with a lemony parsley butter, served with sautéed potatoes. It serves 4, takes 40 minutes, is rated easy, and costs about €4.30 per person. The key is a very hot pan to sear the meat and potatoes that are parboiled then dried before frying so they turn golden instead of sticking.

A grilled rump steak topped with a lemony parsley butter that melts slowly, served with golden sautéed potatoes.

Rump steak with maître d’hôtel butter and sautéed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer

A quickly seared rump steak stays tender and juicy at the center, topped with a maître d'hôtel butter that melts into a small lemony, herby sauce right on the plate. The sautéed potatoes bring the crunch that balances the tender meat, a simple pairing that only needs basic ingredients handled with care.

This is the kind of dinner you reach for on a weeknight when you want something a bit special without spending hours in the kitchen, or for a family Sunday lunch once the kids are old enough to enjoy red meat. The butter can be made ahead, which frees you up to focus entirely on cooking the steak when it's time to eat.

The ingredients

4 people

Butcher

  • Rump steak 700 g

Fruits and vegetables

  • Potatoes 900 g
  • Parsley 1 bunch
  • Lemon 1
  • Garlic 1 clove

Dairy

  • Butter 120 g

Pantry

  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Take the butter out of the fridge, mash it with the chopped parsley, a splash of lemon juice, salt and pepper, then roll it in plastic wrap and chill it again.

    Add the lemon zest too, it adds much more flavor than the juice alone.

  2. Peel the potatoes, cut them into cubes, parboil them in salted water, then drain well. 8 min

    Parboiling in water guarantees a soft center and a truly crisp crust.

  3. Sauté the potatoes in hot oil, without stirring too much, with the crushed garlic. 15 min

    Pat them dry on a towel before frying, water prevents good browning.

  4. Sear the rump steak in a very hot pan for a few minutes on each side, to your preferred doneness. 8 min

    Only salt the meat at the end, right before taking it out of the pan.

  5. Let the meat rest, slice it, and place a round of maître d'hôtel butter on each portion. 3 min

    The heat of the meat melts the butter into an instant sauce.

Our tips to get it right

  • Take the rump steak out of the fridge at least 20 minutes before cooking, a cold steak sears poorly and toughens in the center.
  • Use a cast iron or heavy bottomed pan for the meat, it holds heat better and gives a deeper crust.
  • Let the meat rest about 2 minutes per centimeter of thickness before slicing, so the juices redistribute evenly.

The variations

  • Swap the rump steak for hanger steak or sirloin, both work just as well seared in a hot pan.
  • For a vegetarian version, top a grilled portobello mushroom cap with the same maître d'hôtel butter.
  • For kids, slice the cooked meat into thin strips and leave the garlic out of the potatoes for a milder taste.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • A glass of grape juice

Storage

Cooked meat keeps for 2 days in the fridge in a sealed container, though it loses some tenderness when reheated. The maître d'hôtel butter freezes well as a log for up to a month, just slice off a round as needed. Reheat the potatoes in a pan so they crisp back up.

Questions about this dish

Can you make the maître d'hôtel butter ahead of time?

Yes, and it's actually a good idea. Roll it in plastic wrap and keep it in the fridge for up to 3 days, or freeze it for longer storage.

What doneness works best for rump steak?

Rump steak stays tender cooked rare to medium. Sear it about 3 minutes per side for rare, a little longer for medium.

Why parboil the potatoes before frying them?

Parboiling softens the inside before frying, so you get a golden crust without a hard center. Draining and drying them well afterward is key for good browning.

Can you swap the parsley in the herb butter?

Chives or tarragon work well in place of parsley and still give a fresh flavor. Avoid dried herbs, they lack the freshness this butter needs.

How long does it take to make a rump steak with maître d'hôtel butter and sautéed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a rump steak with maître d'hôtel butter and sautéed potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rump steak with maître d'hôtel butter and sautéed potatoes cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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