seared rump steak, potato gratin & whiskey peppercorn sauce

#7 Seared Rump, Whiskey Peppercorn Sauce, Dauphinoise.jpg

seared rump steak, potato gratin & whiskey peppercorn sauce

a few indulgent tweaks to a classic of steak, peppercorn sauce and gratin dauphinoise

ingredients:

  • rump steak (about 250g/ 8oz)

  • 50g butter

  • thyme, rosemary, garlic

    gratin dauphinoise:

  • 450g potatoes, sliced thinly

  • 200ml double cream

  • 100ml milk

  • 1 crushed garlic clove

  • bunch of thyme

  • bunch of rosemary

  • 50g butter, cubed

    peppercorn sauce:

  • 50ml whiskey

  • 50ml white wine

  • 100ml beef stock

  • 2tbsp peppercorns

    vegetables:

  • cavolo nero

  • green beans

    steamed for 3-5 mins until tender

method:

gratin (optional, but for best results made 1 day in advance.)

  1. For the gratin, slice the potatoes thinly, preferably with a mandolin and soak in cold water to remove starch.

  2. Pat dry the potatoes and set aside.

  3. Crush the garlic clove and add the milk, cream, thyme & rosemary to a pan and bring to a simmer. Taste and check for seasoning.

  4. Butter a shallow ovenproof dish for the gratin then begin to layer.

  5. Begin by adding a layer of potato, season with salt and pepper and pour over the seasoned milk & cream. Repeat the process and for the final layer, fleck with butter.

  6. Place in a preheated oven at 160C/ 140C Fan/gas mark 3 and cook for 20 -30 minutes until the potatoes cut through without resistance.

  7. Either serve straight away or chill overnight to be portioned.

  8. If chilled overnight, portion into strips and place in the oven for 10 -15 minutes until piping hot.

steak:

  1. Season generously on both sides and sear with the thyme, garlic & rosemary in a hot pan. Cook for 2 minutes on each side for steak cooked rare. 3 minutes each side for medium and 4-5 minutes for medium well/well-done.

  2. Add the butter to the pan & baste, then leave to rest for the same duration of cooking.

  3. Slice as desired and seasoning with flaked sea salt.

peppercorn sauce:

  1. Crush the peppercorns and toast in a dry pan.

  2. Deglaze the steak pan with the wine & whiskey, adding the peppercorns to the pan and reduce right down to a syrup.

  3. Add the beef stock and reduce by half.

  4. Add cream and bring to a simmer, until the sauce is the correct consistency.

  5. Check for seasoning and adjust as needed.

to serve:

  1. Add the green beans & cavolo nero as a base for the steak.

  2. Add the sliced portion of the gratin.

  3. Place the rested steak on top of the steamed vegetables.

  4. Spoon over the peppercorn sauce or serve separately if you wish.

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