The finest St george’s prime rump steaks, peppered and seasoned with sea salt, red wine and butter. Accompanied with a creamy potato and red onion mash.
PREPARATION TIME: 10 MINUTES
COOKING TIME: (Based on 2cm rump steak):
RARE: 2 1/2 MINUTES ON EACH SIDE
MEDIUM: 4 MINUTES ON EACH SIDE
WELL DONE: 6 MINUTES ON EACH SIDE
2 St George’s prime rump steaks
5ml/1tsp Schezuan or black peppercorns, crushed
15ml/1tbsp olive oil
120ml/8tbsp good red or Marsala wine
Knob unsalted butter
For the red onion mash:
450g/1lb floury potatoes, peeled and quartered
1 small red onion, peeled and finely chopped
To prepare the red onion mash; boil the potatoes in a large pan for 20 minutes.
Meanwhile, heat the butter in a medium-sized non-stick pan over a medium to low heat and cook the onions for 4-5 minutes until soft but not brown, stirring occasionally and set aside.
Transfer the crushed peppercorns to a large plate and coat the steaks on both sides. Season with salt.
Heat the oil in a non-stick pan and cook the steaks according to your preference. Transfer to a warm plate and cover loosely with foil.
Pour the red or Marsala wine into the same pan and bubble for 2-3 minutes until reduced to a thick syrupy sauce. Whisk in the butter and add any meat juices from the steak plate.
Drain the potatoes, add the milk and mash to a smooth consistency. Add the onion mixture with the butter and stir through.
Serve the steaks with the red onion mash and seasonal vegetables.