Recipes, Steak Recipes

Rump steak for 2, beef fat croutons, confit garlic & frisée salad

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It’s all about beef this one. Glorious rump steak, plus bread and garlic, both cooked in beef fat…sounds good, right!

There is a trap that is easy to fall into with steak cooking, and it pertains to the garnish. How do we branch out from our tried and tested playbook? The conundrum comes from the fact that, essentially, on their most basic level, a steak garnish needs to be simple, complimentary to the main event but in no way overpowering it — an easy friendship. On offer here is a garnish that does just that, holding out the hand of friendship to this perfect sharing steak.

Sharing rump steak cooked medium-rare with beef fat croutons and frisée salad.

Serves 2

Ingredients

For the vinaigrette

Shop the ingredients

Directions

  1. Place the beef fat into a saucepan and set over a low heat to render the fat. Cook for 10-15 minutes until the solid beef fat has turned to liquid. Allow to cool slightly and then pass through a sieve.
  2. Remove the rump from the fridge and its packaging and allow to reach room temperature.
  3. Preheat your oven to 150°C.
  4. Put half the liquid beef fat and the peeled garlic cloves in an oven-proof pan, season with sea salt, and place in the oven. Set a timer for 8 minutes.
  5. Carefully give the garlic a stir and return to the oven for 8 minutes.
  6. Repeat step 4 twice more and then remove the pan from the oven and carefully lift the garlic out of the fat.
  7. Set the pan over a medium heat and add the cubed bread. Fry the bread, stirring regularly, for about 6 minutes, until it is golden brown on all sides — depending on the size of the pan, you may want to do this in batches. Remove the croutons from the fat and set aside.
  8. Season the steak well with fine sea salt.
  9. Place a frying pan over a high heat and add 2 tablespoons of the remaining beef fat. Once the fat is hot, just beginning to smoke, add the rump steak. Cook it on this side for 90 seconds and then flip to the other side and cook for a further 90 seconds, so that a good amount of caramelisation has formed on both sides.
  10. Add a knob of butter and reduce the heat a touch. Baste the steak in the foaming butter, flipping it every 30 seconds or so. Cook for a total of 3-4 minutes like this, then remove from the pan and leave aside to rest.
  11. Add all the ingredients of the vinaigrette, plus a pinch of salt to a bowl and whisk together until it emulsifies. Season to taste.
  12. Place the croutons and garlic back in the oven momentarily to warm, and then add them to a salad bowl along with the frisée leaves and as much of the vinaigrette as you desire. I personally like the salad well dressed.
  13. Slice the steak and serve. Spoon over a little of the resting juices and brown butter from the resting plate.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.