RECIPES
GRILLED RUMP STEAK
WITH SPIDER BEEF TARTAR, AVOCADO SALAD, FENNEL PUREE, SWEET POTATO CHIPS AND BUTTERED PAK CHOY
INGREDIENTS
Rump Steak
Spider beef tartar
Avocado salad
Fennel puree
Sweet potato chips
Buttered Pak Choy
180 grams fresh rump
50 grams spider beef
50 grams avocado
1 whole large fennel
½ sweet potato peeled
4 leaves of pak choy
steak
cut in small cubes of 2
peeled and roughly
bulb
and cut into fine strips
10 grams of butter
20 ml olive oil
by 2cm
chopped into cubes
20 grams whole grain
(Julienne)
20 ml of chicken stock
1 fresh sprig of thyme
Juice of half lemon
Juice of half lemon
mustard
Maldon salt/freshly
Maldon salt/Freshly
1 fresh sprig of
5 chives (finely
1 medium sized tomato
250 ml fresh milk
ground black pepper
ground black pepper
rosemary
chopped)
(chopped in fine cubes)
50 ml chicken stock
to taste
to taste
Maldon salt/ freshly
5 grams whole grain
1 sprig of fresh
1 garlic clove
Duck fat for frying
ground black pepper
mustard
coriander (finely
50 grams soft butter
to taste
5 ml low sodium soya
chopped)
Maldon salt/freshly
sauce
½ small red chilli
ground black pepper
freshly ground black
(finely chopped)
to taste
pepper to taste
1 small spring onion
(finely chopped)
Method
Rump Steak: Rub the cut with olive oil and herbs, season with salt and pepper, grill at high temperature for 2.5 min on each side.
Spider beef tartar: Mix the meat with all ingredients and let this marinate for 5 min.
Avocado salad: Mix all ingredients into a bowl then let the salad set for 5 min in a chiller for all the flavours to combine.
Fennel puree: Boil the fennel in the milk together with the garlic clove. Once fennel bulb is soft, remove from the milk and blend
with the chicken stock till a smooth puree is formed. Transfer this puree into a pan and simmer for 5 min. Add the whole grain
mustard and butter, turn off heat, season to taste while stirring.
Sweet potato chips: Fry in the duck fat till golden and crispy then season to taste.
Buttered pak choy: Dip the vegetables in boiling water for 1 min then immediately transfer to hot pan with the butter and
chicken stock. Cook for another minute, season and serve on the side with the rest of the dish.
Winemaster’s Reserve Cabernet Sauvignon
It’s delicate oak spice tannins pair well with the grilled rump steak.
31.