Elevate Your Dinner: Rump Steak with Creamy Broccoli Goat Cheese Quiche & Aromatic Roasted Potatoes

Imagine a truly special meal that delights every palate, combining robust flavors with elegant presentation. This exquisite dish features a perfectly cooked, juicy rump steak, complemented by a creamy, savory broccoli goat cheese quiche, and finished with aromatic oven-baked potatoes with roasted garlic and rosemary. It’s a symphony of textures and tastes, designed to impress without the stress, making it an ideal choice for dinner parties or a luxurious family meal.

The tender, rich beef finds its perfect counterpart in the delicate yet distinct flavor of the goat cheese quiche. The fresh, vibrant green broccoli adds a welcome bite and a touch of earthiness, balancing the richness of the cheese. And let’s not forget the potatoes, which emerge from the oven golden and crispy, infused with the sweet, mellow notes of roasted garlic and the fragrant essence of rosemary. This is more than just a meal; it’s a complete culinary experience that promises to leave everyone at your table thoroughly satisfied and eager for more.

📖 Recipe Card: Rump Steak with Broccoli Goat Cheese Quiche & Roasted Garlic Potatoes

RECIPE CARD

Rump Steak with Broccoli Goat Cheese Quiche

Andréa

This stunning dish combines succulent rump steak, a creamy broccoli goat cheese quiche, and irresistible roasted potatoes with garlic and rosemary. Each component brings its unique flavor and texture, creating a perfectly balanced and utterly delicious meal. Impress your guests with this easy-to-prepare, gourmet experience!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Quiches and Savory Pies

Cuisine European Cuisine, French

Servings 4 people

Calories 1.377 kcal

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Ingredients

Baby potatoes with roasted garlic

• ▢ 2 pounds baby yellow potatoes, peeled and pre-cooked to ensure tenderness and faster roasting
• ▢ 2 tablespoons olive oil
• ▢ 20 cloves garlic, skin removed for easy roasting and mashing
• ▢ 4 sprigs fresh rosemary, just the needles, for a fragrant aroma
• ▢ sea salt, to taste, enhances all flavors

Broccoli goat cheese quiche

• ▢ 1 teaspoon vegetable oil
• ▢ 2 shallots, cut into rings for quick sautéing and a milder onion flavor
• ▢ ½ pound savory pie dough, store-bought or homemade for convenience
• ▢ ½ pound broccoli rice, finely chopped broccoli for texture and quick cooking
• ▢ 2 oz. sun-dried tomatoes, cut into strips, adds concentrated sweet-tart flavor
• ▢ 3 eggs, size L, for the creamy quiche custard
• ▢ ⅓ cup sour cream, adds richness and a slight tang
• ▢ 4 oz. soft goat cheese, crumbled, for its distinctive creamy and tangy flavor
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper
• ▢ ¼ cup pistachios, chopped finely, for a delightful crunch and color

Rump steaks

• ▢ 4 rump steaks, about 1-inch thick for best results
• ▢ salt and pepper, to taste, generously season your steaks
• ▢ 2 tablespoons olive oil, for searing the steak
• ▢ 2 tablespoons butter, for basting and adding richness

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Baby potatoes with roasted garlic

• ▢
  Preheat your oven to a robust 430 °F (220 °C) or 390 °F (200 °C) fan-forced, ensuring it’s hot enough for crispy potatoes.
• ▢
  In a large bowl, toss the pre-cooked baby yellow potatoes with olive oil until they are evenly coated. Transfer them to a single layer in an oven dish or on a baking sheet to ensure even roasting.
  2 pounds baby yellow potatoes, 2 tablespoons olive oil
• ▢
  Distribute the peeled garlic cloves amongst the potatoes. Roasting them whole with the potatoes allows them to become wonderfully sweet and mellow.
  20 cloves garlic
• ▢
  Generously sprinkle the fresh rosemary needles and sea salt over the potatoes and garlic. The rosemary’s fragrant oils will infuse the potatoes as they roast.
  4 sprigs fresh rosemary, sea salt
• ▢
  Bake the potatoes in the preheated oven for approximately 35 minutes, or until they are golden brown and deliciously crispy on the outside and tender on the inside.
• ▢
  Serve the potatoes immediately, alongside the incredibly soft and sweet roasted garlic. For an extra burst of flavor, you can gently mash the roasted garlic cloves with a fork and mix them directly into the potatoes before serving.

Broccoli goat cheese quiche

• ▢
  Lightly grease the inside of your mini quiche dishes with a little vegetable oil to prevent sticking and ensure easy removal.
• ▢
  In a small pan, heat a teaspoon of vegetable oil over medium heat. Add the sliced shallots and sauté gently for about 3 minutes until they become soft and translucent, but not browned. This sweetens them beautifully.
  1 teaspoon vegetable oil, 2 shallots
• ▢
  Using cookie cutters or a knife, cut rounds from your savory pie dough that are slightly larger than the base of your quiche dishes. Carefully press them into the bottom and up the sides of the prepared dishes, creating a neat crust.
  ½ pound savory pie dough
• ▢
  Arrange the quiche dishes on a baking tray for easy transfer in and out of the oven.
• ▢
  Divide the sautéed shallots evenly among the quiche crusts, spooning them into the bottom of each.
• ▢
  In a separate bowl, combine the broccoli rice with the flavorful sun-dried tomatoes.
  ½ pound broccoli rice, 2 oz. sun-dried tomatoes
• ▢
  In a third bowl, whisk together the sour cream and eggs until well combined. Crumble the soft goat cheese over the mixture and gently fold it in, making sure it’s well distributed.
  3 eggs, ⅓ cup sour cream, 4 oz. soft goat cheese
• ▢
  Pour the egg and goat cheese mixture over the broccoli rice and sun-dried tomatoes. Gently mix everything together, then season with salt and ground black pepper to taste.
  ¼ teaspoon salt, ⅛ teaspoon ground black pepper
• ▢
  Spoon the broccoli-egg mixture into the prepared quiche crusts. Gently press down with the back of a spoon to ensure an even filling.
• ▢
  For a beautiful finish and added crunch, sprinkle some finely chopped pistachios over the top of each quiche.
  ¼ cup pistachios
• ▢
  Bake the quiches in the preheated oven for about 20 minutes, or until the filling is set and lightly golden.

Rump steak

• ▢
  For optimal tenderness and even cooking, remove the rump steaks from the refrigerator at least 30 minutes before you plan to cook them, allowing them to come to room temperature.
  4 rump steaks
• ▢
  Thoroughly pat the steaks dry with paper towels. This is crucial for achieving a good sear. Season them generously on both sides with sea salt and freshly ground black pepper.
  salt and pepper
• ▢
  Heat olive oil in a heavy-bottomed pan (cast iron works best) over high heat until it just begins to smoke. Carefully place the steaks in the hot pan and sear for 2 minutes on one side to develop a beautiful crust. Flip them over.
  2 tablespoons olive oil
• ▢
  Add the butter to the pan. Continue frying the steaks on the second side for about 2½ minutes, basting them with the melted butter as they cook. This creates a wonderfully rich pan sauce.
  2 tablespoons butter
• ▢
  Transfer the seared steaks, along with any pan juices, to an oven-safe dish. Place them in the preheated oven for an additional 5 minutes to finish cooking to your desired doneness (for medium-rare). Adjust time for more well-done steaks.
• ▢
  Crucially, remove the steaks from the oven and immediately wrap them loosely in aluminum foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Rest them until the rest of your dinner components are ready to serve.

Notes

1. Rump Steak Alternatives: While rump steak offers fantastic flavor, you can certainly substitute it with other cuts. For a more tender experience, opt for **tenderloin** (filet mignon), though it will be leaner and cook faster. If you prefer a richer flavor, a good **sirloin steak** or **round steak** (which might require slightly longer cooking or a marinade for tenderness) also works well. Adjust cooking times based on the thickness and type of steak.

2. Cheese Variations for Quiche: Goat cheese provides a distinct tangy and creamy profile. If you’re looking for a milder flavor or a different texture, you can replace goat cheese with **Mozzarella** (which offers a meltier, stringier texture) or **Feta** (for a saltier, more crumbly and pungent taste). Feel free to experiment with a mix of cheeses!

3. Storage and Reheating Best Practices: For maximum convenience and minimal waste, this meal can be prepared ahead and stored.

• Sirloin Steak:
  • Refrigerator: Store cooked steak covered tightly in an airtight container for up to 2 days.
  • Freezer: For longer storage, freeze cooked steak in a freezer-safe container or bag for up to 1 month. Thaw in the refrigerator overnight before reheating.
  • Reheat: Gently reheat sliced steak in a pan with a splash of broth or in the oven at a low temperature (around 250°F / 120°C) to prevent it from drying out.
• Quiche:
  • Refrigerator: Keep quiche covered in the fridge for a maximum of 3 days.
  • Freezer: The quiche freezes exceptionally well. Wrap it tightly in aluminum foil and then place it in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
  • Reheat: To reheat a whole quiche, cover it loosely with aluminum foil to prevent the crust from browning too much and heat in the oven at 350 °F (180 °C) for 15-20 minutes, or until warmed through. Individual slices can be reheated in the microwave or toaster oven.
• Baby Potatoes:
  • Refrigerator: Store leftover roasted potatoes in an airtight storage container for up to 2 days.
  • Freezer: Freeze roasted potatoes in a single layer on a baking sheet, then transfer to a freezer bag or box for up to 1 month. Thaw in the refrigerator.
  • Reheat: To regain crispiness, reheat potatoes in a skillet with a lid over medium heat until warm and slightly crispy. Alternatively, use a microwave in 15-20 second intervals, though they may not be as crispy. A hot oven or air fryer will also crisp them up beautifully.

Nutrition

Calories: 1.377kcalCarbohydrates: 88gProtein: 69gFat: 85gSaturated Fat: 32gPolyunsaturated Fat: 8gMonounsaturated Fat: 40gTrans Fat: 0.3gCholesterol: 300mgSodium: 750mgFiber: 11gSugar: 11gVitamin A: 970IUVitamin C: 84mgIron: 11mg

Keyword a dinner with steak, rump steak, broccoli quiche, roasted potatoes, gourmet dinner

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Decadent Rump Steak: Your Guide to a Perfect Sear

Rump steak is an often-underestimated cut of beef, offering a fantastic balance of flavor and tenderness at a more accessible price point than some premium cuts. It comes from the hindquarter, near the tail, and is known for its robust, beefy taste. To truly unlock its potential, proper preparation is key.

• Choosing Your Steak: Look for rump steaks that are at least 1-inch (2.5 cm) thick. This thickness allows for a beautiful sear on the outside while keeping the inside juicy and tender, preventing it from cooking too quickly. A good marbling of fat throughout the muscle also contributes to flavor and moisture.
• Room Temperature is Key: Never cook a cold steak straight from the refrigerator. Allowing it to come to room temperature for 30 minutes before cooking ensures even heat distribution, resulting in a more uniform doneness from edge to edge.
• Season Generously: Don’t be shy with salt and freshly ground black pepper! A generous seasoning helps to create that desirable crust and enhances the natural flavors of the beef. Some chefs even recommend salting well in advance to draw out moisture and allow the salt to penetrate deeper.
• The Perfect Sear: A screaming hot pan is essential for a great sear. Use a heavy-bottomed skillet, preferably cast iron, and get it hot with a high smoke point oil like olive oil or grapeseed oil. The goal is a deep, dark crust that locks in juices.
• Basting for Flavor: Adding butter to the pan halfway through cooking and basting the steak continuously adds incredible richness and a beautiful golden-brown finish. You can also throw in aromatics like garlic cloves or fresh thyme sprigs to infuse the butter with even more flavor.
• The Art of Resting: This step is non-negotiable! After cooking, always rest your steak, loosely tented with foil, for 5-10 minutes. This allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking, ensuring a tender and moist result. Slice against the grain for the most tender bite.

The Rustic Charm of Broccoli Goat Cheese Quiche

Quiche, a classic French savory pie, is the epitome of comfort food that can also be elegantly presented. Our broccoli goat cheese quiche is a fantastic centerpiece, offering a creamy, tangy, and earthy flavor profile that perfectly complements the rich steak. It’s also incredibly forgiving and adaptable, making it a home cook’s dream.

• The Crust: While homemade savory pie dough offers an unparalleled flakiness, using store-bought dough is a brilliant time-saver, especially when entertaining. The key is to handle it minimally to keep it tender. Blind baking the crust (baking it empty before adding the filling) can help prevent a soggy bottom, though for mini quiches with a denser filling, it’s often not strictly necessary.
• Goat Cheese & Broccoli: The combination of tangy goat cheese and earthy broccoli is a match made in culinary heaven. Goat cheese adds a bright, slightly tart note that provides a lovely counterpoint to the sweetness of the sautéed shallots and sun-dried tomatoes. Using “broccoli rice” (finely chopped broccoli) instead of florets ensures it cooks quickly and distributes evenly throughout the quiche, offering a pleasant texture without overpowering the delicate custard.
• The Creamy Custard: A perfect quiche filling is all about balance. The eggs and sour cream create a rich, creamy base that sets beautifully. Don’t overmix the custard; gently whisking to combine is enough. Seasoning is vital – salt and pepper enhance all the flavors, allowing the goat cheese and broccoli to shine.
• Flavor Boosters: Sautéed shallots add a gentle sweetness and depth, while sun-dried tomatoes contribute a concentrated burst of sweet and savory notes. Finely chopped pistachios on top aren’t just for decoration; they add a fantastic textural crunch and a hint of nutty flavor that elevates the entire dish.
• Make-Ahead Marvel: This quiche is perfect for preparing in advance. You can assemble it the day before and bake it just before serving, or bake it completely and reheat it gently. This flexibility is a lifesaver for hosts.

Aromatic Roasted Baby Potatoes with Garlic and Rosemary

No gourmet dinner is complete without a stellar side, and these roasted baby potatoes with garlic and rosemary are precisely that. They’re simple to prepare but deliver maximum flavor and an irresistible texture, marrying crispy exteriors with tender, fluffy insides.

• Choosing Baby Potatoes: Baby yellow or red potatoes are ideal for roasting as their skins are thin and become wonderfully crispy without needing to be peeled (though the recipe suggests peeling for a smoother texture, which is also fine). Their small size means they cook quickly and evenly.
• Pre-cooking for Perfection: Par-boiling the potatoes before roasting gives them a head start and ensures they’re tender all the way through, allowing the roasting process to focus on crisping up the exterior. It’s a small step that makes a big difference in texture.
• The Magic of Roasted Garlic: Roasting whole garlic cloves turns them into soft, sweet, and mellow bursts of flavor. They lose their pungent edge and become a delightful, spreadable paste that can be mashed into the potatoes or enjoyed on their own.
• Achieving Crispy Edges: Don’t overcrowd your baking dish! Give the potatoes space to breathe, allowing the hot air to circulate around them. Tossing them in olive oil ensures a good coating, and a hot oven is crucial for achieving that coveted golden-brown crispiness.
• Rosemary’s Embrace: Fresh rosemary is the perfect herb companion for potatoes. Its piney, slightly citrusy aroma infuses the potatoes as they roast, creating an incredibly fragrant and appetizing side dish. Make sure to use fresh sprigs for the best flavor.

Crafting a Memorable Dining Experience

Bringing all these elements together creates a meal that is truly greater than the sum of its parts. The rich, savory rump steak, the creamy, tangy quiche, and the aromatic, crispy potatoes form a cohesive and balanced plate that is both satisfying and sophisticated. Here are some tips to elevate your dining experience:

• Presentation is Key: Arrange your plate with care. Slice the rump steak against the grain and fan it out. Place a wedge of quiche alongside, and scatter the roasted potatoes and garlic around. A sprinkle of fresh parsley or chives adds a pop of color.
• Wine Pairing: For the robust rump steak, a medium-bodied red wine like a Cabernet Sauvignon, Merlot, or a Syrah/Shiraz would be an excellent choice. Their tannins and dark fruit notes will complement the beef beautifully. For the quiche, a crisp white wine such as Sauvignon Blanc or an unoaked Chardonnay would be lovely, particularly with the goat cheese and broccoli.
• Additional Sides: Consider serving a light, crisp green salad with a simple vinaigrette to add freshness and cut through the richness of the main course. A crusty baguette to soak up any steak juices or quiche filling would also be a welcome addition.
• Dessert Pairing: Follow this hearty meal with a lighter dessert. A fresh fruit tart, a berry compote with a dollop of crème fraîche, or a simple sorbet would cleanse the palate beautifully without being overly heavy.

Prep-Ahead Perfection: Enjoy Your Guests!

The beauty of this menu lies not just in its deliciousness but also in its practicality for entertaining. Many components can be prepared in advance, allowing you to relax and enjoy your own party. Here’s how to strategize your prep:

• Quiche: The quiche can be fully baked a day in advance and stored in the refrigerator. Reheat it gently in the oven before serving, or serve it at room temperature if preferred. You can even prepare the dough and filling the day before, then assemble and bake on the day of the party.
• Potatoes: The baby potatoes can be pre-cooked and even tossed with oil, garlic, and rosemary a few hours before roasting. This means they just need to pop into the oven when you’re ready, ensuring they’re hot and crispy when served.
• Steak: While steak should ideally be cooked fresh, you can still streamline the process. Bring it to room temperature and season it well in advance. Have your pan ready, so searing and finishing in the oven is a quick, efficient process just before serving.
• Table Setting & Ambiance: With most of the cooking sorted, you’ll have ample time to set a beautiful table, prepare drinks, and create a welcoming atmosphere.

By following these tips, you can transform a complex-sounding meal into an enjoyable, stress-free culinary adventure. This Rump Steak with Broccoli Goat Cheese Quiche and Roasted Garlic Potatoes isn’t just a recipe; it’s a blueprint for a perfect evening.