Friday, 27 June 2025
🔴 AGED RUMP STEAK WITH A BRANDY CREAM SAUCE
🍷 Here's the wine pairing 🍷
To pair with steak a wonderful French Pinot Noir. Its made in the Languedoc region of France, and can be found in the Sainsbury’s Taste the Difference Pinot Noir at £12….its a little more than Nigel would normally recommend but worth every penny to go with this dish
❗️ Here's the recipe ❗️
Serves 4/6
1kg grass fed age Rump Steak
2 tbs spoons vegetable oil
2 tbs butter
1 clove garlic crushed
Good quality salt and ground black pepper.
❗️For the sauce
100g butter
2 finely chopped shallots
1 small crushed garlic clove
150mil brandy
Finely chopped thyme
A few shakes of Lea & Perrins
150 mil double cream
❗️Firstly take out your steak from the fridge at least 2hrs before you cook it so it is at room temperature.
❗️Season one side of the meat with salt and a sprinkle of black pepper and a spread of crushed garlic.
❗️Heat a heavy based pan with oil and butter till smoking hot. Open the windows and beware of the smoke alarm. Wack in the beef salted side down for a couple of minutes. Then season the upside turn it over and cook for another couple of minutes we are looking for caramelisation on both sides. Turn them over each side for 2/3 minutes till well browned and cooked to your preference hopefully rate to medium. Have two sheet deep pieces of silver foil available set your steak in and keep warm while you make the sauce.
❗️Sauce Dianne ❗️
❗️Discard the oils from the pan.
Add butter and the chopped shallots on a medium heat and sauté till soft and slightly browned. Add some chopped thyme and the brandy and flame then reduce. Add the Worcestershire sauce now simmer then add the thick cream. Reduce the heat to a simmer season with salt and black pepper.
❗️To serve
Slice the beef into thick
strips with drizzled sauce.
❗️Extra sauce reserved
Salad and roasted Charlotte potatoes go brilliantly.
❗️PS Never eat steak hot. It must rest so the blood & juices go back inside and the steak will be perfect.