Rump Steak for Two with Beef Fat Croutons, Confit Garlic & Frisée Salad

Name: Rump Steak for Two with Beef Fat Croutons, Confit Garlic & Frisée Salad
Cook time: 1 h
Total time: 1 h
Yield: 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; 2 tsp Dijon mustard; 1 tbsp white wine vinegar; 4 tbsp extra virgin olive oil

By George Ryle

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

It’s all about the beef with this one. Glorious rump steak, with bread and garlic both cooked in beef fat, sounds good, right? There’s an easy trap to fall into with steak cooking, and it lies in the garnish. How do we branch out from the tried and tested playbook?

The challenge is that, at its most basic, a steak garnish needs to be simple, complementary to the main event, and never overpowering. What’s offered here is just that: a garnish that holds out the hand of friendship to this sharing rump steak.

Serves: 2

Cook time: 1 hour

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

Method

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.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.