https://westgold.com/
Recipe
Difficulty
Easy
Prep time
10 minutes
Cook time
15 minutes
Serves
4
Ingredients
500g rump steak – thick slice and aged
Potato fries – served with finely grated parmesan cheese
Mustard sauce
Leafy green salad of your choice
Butter bath
400g Westgold Unsalted Butter
2 bay leaves
2 thyme sprigs
2 rosemary sprigs
6 peppercorns
Mustard sauce
1 shallot – finely chopped
250g white stock
50g white wine
400g cream
50g Dijon mustard
25g Westgold Butter
Salt and white pepper
Method
Steak
Rub steak with a little olive oil and season with sea salt and freshly milled black pepper.
Grill to desired cookery degree and place into butter bathe to rest.
Butter bath
Place all ingredients in a dish big enough to immerse the steak. Melt the butter.
Allow 15 mins for flavours to infuse.
Mustard sauce
Form a reduction with the shallot, stock and wine, reducing by half in a saucepan.
Add the cream and reduce to sauce consistency.
Add mustard to taste, finish by whisking in the butter and correcting the seasoning.
When ready to serve, remove from butter bath, place back on the grill to create a charred buttery crust.
Slice thickly and place onto wooden board for service.
Serve with mustard sauce, fries and salad.
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