B CAST-IRON RUMP WITH BONE MARROW

SERVES TWO

Rump steak, 2 x 200g

Onions, 500g, sliced

Beef dripping, 50g, and more for frying

Pinhead oats, 50g

Plain flour, 10g

Bone marrow meat, 100g, cooked

Parsley, 1g

METHOD

Gently fry the onions in half of the beef dripping until dark and golden. Season and drain excess fat. Roast the pinhead oats and remaining beef dripping until golden at 180°C. Drain fat again. Butterfly the rump steak so it’s even, then season and lightly flour. Pan-fry in dripping, colouring nicely, until medium-rare. Top with the onions and vitamin-rich bone marrow chunks. Sprinkle with parsley and roasted oats.