RUMP STEAK WITH GARDEN HERB BUTTER AND SAUTEED RADISHES WITH AN ORANGE & THYME VINAIGRETTE
| Preparation: | 20 minutes (plus chilling and resting time) |
| Cooking time: | 15 - 20 minutes |
| Serves: |
2 |
Ingredients
- 2 pieces of rump steak (or other cuts of meat. Refer to notes)
- Herb Butter
- 250g unsalted butter (let sit at room temperature to soften)
- 1 pinch of sea salt
- 1 large handful of mixed herbs finely chopped (such as rosemary, thyme, dill, tarragon, fennel and sage)
- Radishes
- 300g of radishes (use a mix of different colours and leave green tops attached if possible)
- 3-4 sprigs of fresh thyme
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper to taste
- Vinaigrette
- Juice from half an orange
- 1 tbsp honey (preferably runny)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt & Pepper to taste
- Greens to serve
- Use a handful of radish tops or similar fresh greens (wilted). As an alternative, you can also serve with a green salad of rocket or watercress.
Method
Remove steaks from the refrigerator approximately half an hour prior to cooking.
Start with making the herb butter. Once butter is softened, mix in the freshly chopped herbs and add the pinch of sea salt. When combined, spoon the herb butter mixture onto a sheet of greaseproof paper and carefully roll it into the shape of a sausage. Secure the roll by twisting each end of the paper. Chill in the refrigerator for minimum of 30 minutes prior to using. (Alternatively, you can place it into the freezer).
Trim both top and tail of the radishes (keeping the greens to one side), and then slice radishes in half lengthways.
Moving on to the vinaigrette. Mix the freshly squeezed orange juice, oil, honey, vinegar and thyme in a jar or small bowl. Season and mix well with a spoon before setting to one side.
Place radishes into a frying pan over a moderate heat. Sauté radishes gently for approximately 10 minutes or until golden around the edges. Turn into a warmed dish and cover to keep warm.
Remove any excess oil from the frying pan, just leaving enough to cook the steaks. Turn up to a high heat and add the steaks to the pan, cooking for a few minutes on each side (cooking time depending on preference).
Remove herb butter from fridge (or freezer) and cut into round discs, placing a disc on top of each of the steaks for the last minute of cooking. Remove cooked steak with a slotted spatula, placing it onto a warmed dish and leaving it to rest for a few minutes prior to serving.
Meanwhile, wash radish tops (or other greens being used) and place into a pan, adding a small splash of water. Heat until greens are just wilted (only a few minutes) and remove from the pan.
To serve, add a portion of sauteed radishes along with wilted greens (or salad) and the rested steak to the plate. For presentation, place another disc of herb butter on the steak if desired. Drizzle approximately 1 teaspoon of the vinaigrette onto the radishes and greens.
NOTES
Cooking time for the steaks will vary according to the cut and size as well as your preference.
Keep any leftover vinaigrette in a closed jar or bottle in the fridge for approximately one week. Ensure to shake or stir well prior to using. Please note that you can substitute thyme for tarragon and orange for grapefruit if desired.
For the herb butter, most herbs will work well however avoid using mint which has too strong a flavour for the steak. Also, if using rosemary, ensure it is chopped very finely. The herb butter can be kept in the fridge (or freezer to last longer). Ensure it is well wrapped in the paper or a container or bag suitable for the freezer.
Small turnips or kohlrabi can be used with or instead of radishes in this recipe. Ensure that larger root vegetables are chopped to a similar size as the radishes for even cooking time. The tops of these vegetables can also be wilted and eaten in the same manner as radishes.
Sarah Hemsley | A Slow Gathering 2020
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