“Rump steak is an affordable, flavourful cut of beef from the cow’s hindquarter, being leaner and denser than premium cuts like ribeye. It offers a bold taste, essential amino acids, and is a rich source of iron, zinc, and vitamin B12, providing about 21g to 23g of protein per 100g. Its firmness makes it more economical while still being versatile for pan-frying, barbecuing, grilling, or stir-fries and fajitas.”
“Cherry tomatoes are small, nutritious varieties of standard tomatoes, known for their sweet flavour and vibrant colours. They are rich in lycopene and vitamin C, which help combat free radicals and reduce oxidative stress. These nutrients also aid in regulating blood pressure and protecting blood vessels. Additionally, vitamins A and C enhance white blood cell production and collagen growth for healthy skin. With high water content and low calories, they make a great addition to a weight-loss diet.”
“Leeks are mild, sweet vegetables from the onion family, known for their foundational role in soups and sautés. Packed with prebiotic fiber and potassium, they support gut health and regulate blood pressure. Additionally, leeks contain kaempferol, which may protect against cardiovascular disease, and are a great source of Vitamin K, vital for bone density and blood clotting.”
“Mushrooms are nutrient-rich fungi that serve as flavorful, low-calorie food sources. Common varieties include white button, cremini, portobello, shiitake, and oyster. They aid digestion, heart health, and immunity due to their high beta-glucans content and are rich in B vitamins, copper, selenium, and Vitamin D when exposed to light. Additionally, they contain antioxidants that help reduce cellular damage and lower cholesterol.”
“Butter sauce is a creamy emulsion made by mixing melted butter with liquids like water, lemon juice, wine, or broth, enhancing the flavour of proteins and vegetables. It serves as a carrier for fat-soluble vitamins (A, D, E, and K) and is beneficial for intestinal health due to butyric acid in grass-fed butter. Additionally, when emulsified, it creates a smooth texture for a restaurant-quality finish.”
My meal is colourful, healthy and delicious. Let’s cook!!!
Ingredients
Rump steak and roasted cherry tomatoes
1 rump steak
3 of each red orange and yellow cherry tomatoes
canola oil
salt
crack black pepper
20 g butter (OPT)
Leek and mushroom in butter sauce
1 small leek, washed and sliced into thin rings
250 g sliced mushrooms
4 Tbs butter, divided
2 Tbs minced garlic
1/4 c vegetable stock
salt
black pepper
Italian Seasoning or thyme or sage
White leek butter sauce
3 inches white leek only, finely minced
2-4 Tbs butter, plus 1 Tbs butter extra for finishing
2 Tbs double cream (OPT)
1/8-1/4 c Sauvignon Blanc or dry white wine of your choice
Method
Rump steak and roasted cherry tomatoes
Take the steak out of the fridge 20-30 minutes before cooking. In the last 15 minutes of steak in room temperature. Preheat oven to 180°C.
Leek and mushroom in butter sauce
Meantime, Leeks are notorious for hiding dirt between their layers. Slice them into rings, then submerge them in a bowl of water and swish them around. Lift the leeks out of the water, leaving any sand at the bottom of the bowl, and drain well.
Melt 1 Tbs butter in a saucepan over medium-high heat. Add sliced mushrooms in a single layer and let them cook, undisturbed, for 3 to 4 minutes to brown. Toss them and cook until they have released their natural moisture and it begins to evaporate (about 6 to 8 minutes total).
Add another 1 Tbs butter, and minced garlic, cooking for about 30 seconds until fragrant. Now the sliced leeks, and a pinch of salt. Cook for 3 to 4 minutes until the leeks are soft, tender, and translucent. Pour in vegetable stock. Use a wooden spoon to scrape up all the flavorful, browned bits from the bottom of the pan. Let the liquid simmer and reduce by half about 2 to 3 minutes.
Remove saucepan, off the heat or turn it to your lowest setting. Add the remaining 2 Tbs butter. Swirl the pan continuously as butter melts and incorporates into the simmering liquid. This technique, called monter au beurre, creates a glossy, thick. Season with salt and pepper to taste. Set aside and keep warm.
Back to rump steak and roasted cherry tomatoes
Pat the steak completely dry with a paper towel. This guarantees a better sear. Drizzle the steak lightly with oil, then press freshly cracked black pepper and a pinch of salt generously over both sides.
Heat a cast iron pan over high heat. Add a splash of canola oil about 2 Tbs. Once the pan is lightly smoking, wear rubber gloves and use a long food clipper to place rump steak and cherry tomatoes in carefully. Sear rump steak for about 2 to 3 minutes on the first side without moving it to get a deep, golden-brown crust. Flip the steak over and sear the other side for 2 minutes.
Transfer rump steak and cherry tomatoes to a baking tray. Top it with a knob of butter and more crack black pepper on rump steak. Season with salt and black pepper on cherry tomatoes. Roast in the oven for 10–15 minutes, depending on the thickness of your cut and your preferred doneness.
Remove rump steak and cherry tomatoes baking tray from the oven, place rump steak on a microwave warm plate, and cover loosely with tented foil. Let it rest for 5–10 minutes so the juices redistribute, ensuring a tender bite. Transfer roasted cherry tomatoes to a searing plate. Cover with tented foil to keep warm.
White leek butter sauce
Cut the white and halve them lengthwise and wash thoroughly, as dirt easily gets trapped in the layers. Use a small electric chopper to chop or chopped to a fine diced leek. In a small saucepan, melt 1 Tbs butter over low heat. Add chopped diced/ minced leek and cook gently for 3-5minutes until softened and fragrant (do not let them brown).
Pour in Sauvignon Blanc. Increase the heat to medium and let the wine simmer until it has reduced by about half about 2-3 minutes. Stir in double cream and let it reduce for another 2 minutes until it lightly coats the back of a spoon.
Turn the heat to the absolute lowest setting. Add remaining 2-3 Tbs butter, whisking constantly. Add butter a little bit at a time, allowing it to melt and emulsify into a thick, glossy sauce rather than melting it all at once. Remove the pan from the heat right as the butter is fully incorporated. Season with salt and pepper to taste.
Assemble
Remove the tented foil of plate with cherry tomatoes. Spoon some leek and mushroom in butter sauce; place on the left top side of plate next to cherry tomatoes. As my food has gone cold a bit. I microwave them for 1 -1 1/2 minutes. Now place rested rump steak below the cherry tomatoes and leek and mushroom in butter sauce. Then spoon some white leek butter sauce over at the edge of rump steak. Serve immediately. Enjoy with a glass of red wine!!!
Note: For a completely smooth white leek butter sauce, restaurant-quality sauce, pass it through an immersion blender before serving. If you want a perfectly smooth sauce, transfer it to a blender and puree.
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