Rump Steak with Peppercorn Sauce

Cooking time: 45 mins

SERVES: 2

Ingredients

-2 x Rump Steaks (250g each).

-Rosemary sprigs.

- Thyme sprigs.

-5g sunflower oil.

-50g butter.

-Flaked sea salt & Cracked black pepper.

-1 sliced banana shallot.

- 3 cloves of garlic. (1 whole & 2 sliced)

-50g cognac.

-100g Red wine.

-150g double cream.

-200g beef stock.

-25g brined green peppercorn.

-2.5g cracked pepper of your choice.

-chives.

Method

- Season your steaks well & rub with a little sunflower oil. Preheat your frying pan and sear the sides of the steak, then sear the two faces. Add your butter, 1 garlic clove, rosemary & thyme, then baste for about 3 minutes.

- Take your steaks out of the pan, and allow to rest on a metal tray smothered in the aromatic butter. When basting the steak, make sure the butter doesn’t get too hot, it should be foaming or just under.

-In the same pan, add a touch more butter and sunflower oil, then start to sweat your shallots & sliced garlic.

-Add the cognac, and ignite and reduce. Then pour in your red wine and reduce again. It’s important when we are reducing these liquids in stages that it comes right down to a syrupy consistency. Then add your cream and beef stock. Reduce again until your ideal consistency.

-Lastly we season with pepper & green peppercorns. Leave to infuse for five minutes, then serve on your sliced steak with chives.