Rump Steak with Bearnaise Sauce and Vegetables
Click picture for larger version.
A big piece of Rump Steak with Bearnaise Sauce, Roasted Salsify and Steamed Purple Sprouting Broccoli
Good on a cold winter day!
large slice of rump steak 1½ inches/4 cm thick Picture
- Prepare the broccoli by trimming shoots and cutting cross in the stalk end, put in the steamer ready to go. Prepare the salsify and put in the oven Recipe . Prepare the bearnaise sauce and keep warm to one side. Start steaming the broccoli.
- Lay out the steak and trim any excess fat if necessary. Coarsley grind some black peppercorns using a pestle and mortar and press in to both sides of the steak.
- Put a suitably sized pan over a high heat and when hot add a heaped tablespoonful of butter. Add the steak and cook over the hot heat for about five minutes per side Picture . Take out the pan and put on a chopping board, season with coarse sea salt both sides and then cut into 1 inch/2.5 cm slices across the steak and put on to serving plates. Add the vegetables and pour over a little sauce serving the remainder separately Zoom .
Serve with: Roasted Salsify Recipe and Bearnaise Sauce Recipe
Notes: This size of steak takes a little longer to cook than you might think. Five minutes per side over a high flame delivers a good à point steak.
Categories: cmain cbeef Recipe Id: r2670