RUMPSTEAK GRILLE BEARNAISE WITH PETITS POIS A LA FRANCAISE

The kitchen staff at Windsor never forgot one particular rush order for a steak received after the Queen and Prince Philip returned one day from a morning ride. It was for a big piece of raw meat, not for breakfast, but to cool down the Queen’s black eye. Later she laughingly explained, ‘No, it is not true that Philip beats his wife. If you must know, my horse tossed its head and hit me.’ Trustful, her favourite mount in those days, had jerked his head when bothered by a fly – giving

Her Majesty a right royal shiner.

Serves 4

4 rump steaks, sliced

Oil or butter, for brushing

For the béarnaise sauce

2tbsp white wine vinegar

6 peppercorns

1 shallot, chopped

2tbsp lemon juice 2 egg yolks, beaten

115g (4oz) butter

1tbsp finely chopped tarragon

Salt, to taste

First, make the béarnaise sauce. Put the vinegar, peppercorns and shallot into a pan over a medium heat and reduce by half. Strain into a heatproof bowl, then add the lemon juice and yolks. Place over a pan of simmering water and whisk until it becomes thick like custard, then remove from the heat. Beat in the butter a small wedge at a time, ensuring each has melted before the next is added. Add the chopped tarragon, then salt to taste.

Brush the steak slices with plenty of oil or butter, then make sure the grill is hot. Cook quickly, turning regularly so each side has 2-3 minutes grilling, or longer if you prefer your meat well-done. Serve with the béarnaise sauce on the side and petits pois à la Française.