This is one of my favourite of special suppers, and it’s a fantastic way of making the treat of a steak go a lot further. Recipe originally posted by Nigella. Tried my hands at it and it really came out good. Yummmm..
INGREDIENTS
- A slice of beef cut from the top of the rump, about 2.5cm thick, weighing approx. 700g
FOR THE MARINADE:
- 1 tablespoon Maldon salt/ 1/2 teaspoon table salt
- 3 cloves garlic, crushed
- 2 tablespoons black peppercorns, crushed
- 3 tablespoons finely chopped Parsley
- 2 tablespoons finely chopped thyme
- 80ml vodka
- 60ml olive oil
TO COOK:
- 2 tablespoons vegetable oil for approx. frying
- 15g butter
- 100ml beef stock
METHOD
Serves: 6
- Combine all of the marinade ingredients and put into a freezer bag with the rump slice.
- Smear the contents around to get the beef evenly coated in the salt, pepper and herbs. Leave for two or three days in the fridge. This makes a really big difference, but if you can’t find the time, then leave the steak to marinate for a good 3 hours at room temperature.
- Bring the beef in its marinade to room temperature. Take the steak out of the marinade, but reserve the marinade itself. Heat the vegetable oil in a large frying pan, and sear the beef on both sides over a high flame until it colours. Turn the heat down to low and cover the pan with foil as a lid. Cook for approx. 3 1/2 minutes on each side (or longer if you don’t like your beef rare) and then wrap in a layer of foil to rest while you make the sauce. I like the meat to rest, wrapped, for a good 15 minutes.
- Strain the marinade into a measuring jug and then make the liquid contents up to 150ml with beef stock. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.
- Carve the meat into thin diagonal slices, arrange on a plate, and pour over the sauce.
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