I found this picture I thought I have lost it when my computer crash. Glad that I have the recipe written down. Here again I am writing it up and sharing it with everyone. At that time meat were reasonable price. I can afford it. For a change pan cooked my rumps instead of roasting in oven.
In this recipe from my memory of watching a TV cooking program I learn to make the cherries tomatoes relish. As usual I like to create and explore the variation to suit my palate, therefore I change some ingredients. To it I add button mushrooms leftover. To have a colourful plate, I add asparagus as it were on sale too.
This time I decided to cut into strips well for presentation I guess and easier to eat. My dinner is delicious, healthy and comforting to go with a glass of red wine. Let’s cook!!!
2 rump steaks
1 bunch asparagus, cut to bite size
200 g button mushrooms
1 skin on garlic glove, cut in half
Herbs brush Ingredients
Cherries tomatoes relish Ingredients
200 g medley cherries tomatoes, chopped
1/2 onion chopped
1/4 c castor sugar
60 ml white wine vinegar
1 Tbs oil
1 Tsp minced garlic
Made one day in advance the relish
Add oil to pot. Cook onion, garlic and a pinch of salt on medium heat for about 5 minutes until softened. Next add cherries tomatoes, white wine vinegar, sugar, salt and pepper. Combine well. Increase heat to high and let it comes to a boil. Let cook for about 15-30 minutes or mixture has thickened.
Cherries tomatoes will release the liquid and mixture will thicken when liquid disappeared. Gently break press cherries tomatoes and stir from time to time to prevent sticking at the bottom. When mixture has thickened, taste seasoning.
You may want more sugar or vinegar. Serve it warm with rump and vegetables. If have extra keep in a sterile container and in fridge. I didn’t put mine in a sterile container but in an airtight container and put in fridge for up to 5 days.
The next day
Get the steaks out of the fridge and allow it to come up to room temperature about 45 minutes before cooking it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, is super-hot before you begin, this will help to caramelise the steaks, essential for a delicious crust. Try aim to cook your steaks medium-rare to medium. Turning it every minute or so will make sure you get a really even cook during cooking.
Rub the steaks all over with a good lug of olive oil and a good pinch of salt and black pepper both sides. Add the steaks to a hot pan with a Tbs oil and butter make sure both not burn but bubbling away for about 2 minutes, without moving them. Give the steaks a quarter-turn and cook further for another 1 minute. Turn the steaks over and cook for about 2 minutes for medium-rare, or to your liking, turning every minute. As a rough guide, each steak will take 4-5 mins in total for medium-rare.
For more flavour, half a garlic clove and rub it over the steak every time you turn it. Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine! I also remembered seeing on TV how to create herbs brush, try it and dip in the hot oil and brush it over the steak every minute or so. Once cooked to your liking, rest the steak on a warmed plate to collect all the lovely juices for 5 minutes.
Melt 1 Tbs butter and oil in the same pan, add asparagus and cook until tender and cooked through about 5-7 minutes. Season with salt and pepper. Remove onto serving plate keep warm. Now add a bit more butter and oil cook the button mushrooms, season with salt and pepper for about 3-4 minutes until cooked and caramelised. Remove to plate up next to asparagus. Spoon the cherries tomatoes relish after warming up onto plate with asparagus and button mushrooms. Keep warm with foil.
By now the juice from steak is enough collected. Pour the juices back into hot pan warm up with 1 tbs butter, Worcester sauce and red wine. Mix well to thickened it a bit about 3-5 minutes. Spoon the sauce over the steaks. Serve with a glass of red wine. Enjoy!!!
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