Rump steak with gremolata and rich red wine sauce

Yield: 2 servings

Measure Ingredient
1 pack Waitrose Flat Leaf Parsley
1 \N Garlic clove; peeled
1 \N Lemon; unwaxed
2 \N Aberdeen Angus Rump Steaks; (25-30mm/1 1/4in
\N \N ; thick),
\N \N ; approximately 18cm
\N \N ; (7in) by 10cm (4in)
\N \N Salt and freshly ground black pepper
10 millilitres Waitrose Olive Oil; (2tsp)
150 millilitres Red wine; ( 1/4 pint)
25 grams Cold butter; (1oz)

To make the gremolata, cut off the stalks of the parsley and place the leaves onto a chopping board with the garlic. Use the finest side of a grater and grate the zest of the lemon, add to the parsley and garlic. Chop together quite finely.

Make vertical cuts in 4-5 places along the fat side of the steak (to stop the meat curling when it cooks). Season each steak with a little freshly ground pepper and salt and using about half the mixture, sprinkle both sides of the meat with gremolata.

Thoroughly heat the oil in either a grill pan or frying pan and cook the steaks for 2-3 minutes on each side (rare), 4 minutes (medium) and 6 minutes (well-done). Remove the steaks to warm serving plates.

Pour the wine into the pan and when it begins to bubble, add the butter.

Keep stirring with a wooden spoon until the sauce thickens and is reduced to about half the quantity. Pour over the steaks and sprinkle them with the remainder of the gremolata. Serve with a green salad and new potatoes.

Converted by MC_Buster.

NOTES : Gremolata is a mixture of finely chopped parsley, garlic and lemon zest that gives a piquant flavour to meat dishes. This recipe uses prime cuts of Aberdeen Angus Rump Steaks from cattle reared on selected farms using the highest standards of animal husbandry.

Converted by MM_Buster v2.0l.

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