Recipes, Steak Recipes

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

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.

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

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

Recipe by

Serves 2

Ingredients

  • 450g Rump Steak

  • 4-5 slices of good quality sourdough bread, diced into 2cm cubes

  • 2 heads of garlic, all the cloves peeled

  • 1 head of frisée, outer green leaves discarded, pale leaves washed

  • 75g minced beef fat

  • For the vinaigrette
  • 2 tsp Dijon mustard

  • 1 tbsp white wine vinegar

  • 4 tbsp extra virgin olive oil

Directions

  • 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.
  • Remove the rump from the fridge and its packaging and allow to reach room temperature.
  • Preheat your oven to 150°C.
  • 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.
  • Carefully give the garlic a stir and return to the oven for 8 minutes.
  • Repeat step 4 twice more and then remove the pan from the oven and carefully lift the garlic out of the fat.
  • 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.
  • Season the steak well with fine sea salt.
  • 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.
  • 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.
  • Add all the ingredients of the vinaigrette, plus a pinch of salt to a bowl and whisk together until it emulsifies. Season to taste.
  • 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.
  • Slice the steak and serve. Spoon over a little of the resting juices and brown butter from the resting plate.