This is a rubbish photograph and this will have additions in the future as I want to master this dish! Tastes amazing though!
Serves : 2
Prep Time: 20 minutes
Cooking Time : 1 hour 30 minutes
2 fillets of rump steak
1 tbsp butter
Red wine Jus:
1 shallot, diced
1 spring of thyme
1 sprig of rosemary
Glass of red wine
150ml of beef or lamb stock
2 tbsp butter
Preheat oven to 200C.
Peel the potatoes and cut them using a circular cutter.
Heat the butter in a saucepan.
add the poatoes and keep basting until golden brown.
Place each potato into a deep baking tray and add enough stock to
the baking tray so that it covers 2/3 of the poatoes.
Cook for 60-80 minutes until they are soft in the middle.
Open the pack of steak for 2 days.
Take the steak out of the fridge 2 hours before cooking.
Heat olive oil in a pan.
Add steak to the pan and flip every 15-20 seconds.
Cook for 3 minutes for Medium to Medium Rare.
Rest for atleast 5 minutes.
Red Wine Jus:
Using the same pan as the meat was in, add a tbsp of butter.
Add shallot, rosemary and thyme and cook for a minute or two.
Add the wine and deglaze the pan.
Increase the heat and reduce the wine by half.
Add the stock and reduce further.
Add another tbsp of butter to make the jus glossy.
Add any meat juices to the jus.
Sieve the jus to remove rosemary, thyme and shallots.