How to Cook Bistro Rump Steak & Blue Cheese Hollandaise

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2+
rump steak & blue cheese hollandaise cooked

Ingredients

  • For The Steaks
  • 2 x 250g bistro rump steaks
  • 1 tsp peanut oil / duck or goose fat
  • 10g unsalted butter
  • For The Hollandaise
  • 2 free range egg yolks
  • 100ml warm clarified butter (butter brought to the boil then passed through a fine sieve)
  • 1 tsp white wine vinegar
  • Juice of ½ lemon
  • Pinch cayenne pepper
  • 30g blue cheese broke into nuggets

METHOD FOR STEAK

  1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season the meat just prior to cooking
  4. Don't overcrowd the cooking base, a couple of medium sized steaks per pan
  5. Massage with a little oil, duck or goose fat, creating a very thin layer over the meat
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when this is achieved
  7. Cook 4 to 5 minutes each side for medium rare reaching a core temperature of 52-54°C
  8. Finish by adding a large knob of butter when frying or on the griddle
  9. Leave to rest in a warm place at least 5 minutes before serving.
  10. Serve with matchstick fries & charred spring onions.

METHOD FOR HOLLANDAISE

  1. Place the egg yolks in a large heat proof bowl & add the vinegar then whisk over a pan of simmering water until the mix becomes light & fluffy, being careful as too much heat will scramble the eggs.
  2. Remove from the heat & whisk in the butter adding a few drops at a time creating a smooth glossy sauce.
  3. Finish by seasoning with a squeeze of lemon juice, pinch of cayenne pepper & the blue cheese.
  4. Keep warm ready to serve.