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5 Star Recipe Superb |
Classic Rump Steak with Bearnaise sauce |
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Its amazing how much influence one man can have. In the early 1990's The Keg (a Canadian chain restaurant) opened a pilot restaurant near my home. I was most taken by the stunning maitre D from the Canadian Head office and ate there many times. I really didn't think much of their menu so I settled into having a Rump steak and insisted on Butter, Hot English Mustard and Worcestershire sauce on the side. When I first ordered this I made them run across the road and buy the mustard and sauce. The maitre D took great interest in how I would spread the steak with butter and as this melted added the sauce and then dabbed on mustard. (suedo Steak Dianne.) Anyway a little later this is what they were advertising on TV. Thinking this is how Australians eat steak. I am the only person I have ever seen eat steak this way. And it is good. Not so much a recipe as an over use of condiments. Needless to say the Keg didn't last long in Australia. | |||
| Rump steak with Bearnaise Sauce | ||||
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25ml white vinegar 65ml Lambrusco white wine Pepper Touch of chopped Tarragon 4 egg yolks 80g butter room temperature and cubed 1cm Thick Rump Steaks of high quality. |
Simmer the Lambrusco until reduced by half and allow to cool to
tepid In a double boiler bowl whisk egg yolks and begin to heat Add the wine and vinegar slowly while whisking. Cook gently till thickened. If it doesn't thicken enough whisk in another egg yolk. Remove from heat and 1 cube at a time gently whisk in butter. Don't add the next cube until each has melted. This will take 5 minutes or more to do properly. Towards the end add in a touch of chopped tarragon. So many ways produce a great steak but try this. One very hot ribbed cast iron pan or BBQ grill. No oil off any kind is used. Put seasoned steaks straight on. They will stick, char and release after about 45seconds. Turn 90 deg and grill another 45 seconds. Flip over and do the same. Paint the cooked surfaces with clarified butter. Remove to a 180deg oven for 6 to 10 minutes till done as desired. Rest for 10 minutes and serve. |