Here­ford rump steak with toma­toes & an­chovies

BBC Good Food - - Inside -

We like to serve this with sea­sonal greens, such as rain­bow chard, along with some pota­toes.

SERVES 4 PREP 20 mins COOK 50 mins EASY

1 rump cap, 800g-1 kg

2 gar­lic cloves, crushed with the flat blade of a knife

2 thyme sprigs

2 tbsp beef fat (drip­ping)

For the tomato & anchovy sauce 100g good-qual­ity sun­dried toma­toes

4 shal­lots, finely diced 4 anchovy fil­lets

100ml olive oil

1 gar­lic clove, crushed

3 bay leaves

100ml tomato juice

1 tbsp sherry vine­gar

1 Soak the sun­dried toma­toes in freshly boiled wa­ter for 10 mins, then drain and chop.

2 Cook the shal­lots, an­chovies, olive oil, gar­lic and bay leaves to­gether in a pan un­til they are very soft, add the tomato juice and keep cook­ing un­til the liq­uid has re­duced by half. Add the toma­toes and cook for a fur­ther 20 mins un­til the mix­ture is sticky and sweet. Stir in the sherry vine­gar and sea­son well.

3 Heat oven to 120C/100C fan/gas 1/2. Sea­son the rump cap and leave it to sit for 4-5 mins, then sea­son the fat with plenty of salt and place the rump cap in a hot pan, fat-side down, and turn the heat down a lit­tle to ren­der the fat down slowly. Sea­son the top side gen­er­ously with salt. Add the gar­lic, thyme and beef fat to the pan. Con­tinue to brown the beef all over un­til golden. Tip off some fat if there’s too much and keep for later.

4 Trans­fer the beef to a roast­ing tin and pour over all the thyme and gar­lic-in­fused fat. Roast for 25 mins then leave to rest. Slice the beef against the grain into thick slices. Serve the tomato sauce on the side.

GOOD TO KNOW iron • 1 of 5-a-day • gluten free PER SERV­ING 888 kcals • fat 71g • sat­u­rates 20g • carbs 6g • su­gars 6g • fi­bre 2g • pro­tein 55g • salt 1.0g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.