How to Cook Picanha Rump Steak & Bois Boudrin (Jeff’s Chunky Ketchup)

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2+
picanha rump steak & bois boudrin cooked

Ingredients

  • For The Steaks
  • 2 x 200g pichana rump steaks
  • 10g unsalted butter
  • For The Ketchup
  • 1 banana shallot diced
  • 1 x punnet (150g) small cherry tomatoes cut in half
  • 3 tbsp tomato ketchup
  • 1 tbsp Worcester sauce
  • 1 tbsp grain mustard
  • 1 tsp Dijon mustard
  • 1 tsp creamed horseradish
  • Juice ½ lemon
  • 1 tsp sherry vinegar
  • 1 tbsp rapeseed oil
  • Small bunch tarragon leaves only chopped

METHOD FOR THE 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. Place the steaks on the fat to render before searing on the flat sides
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when reach this stage
  7. Cook 4 to 5 minutes each side for medium rare reaching a temperature of 52-54°C
  8. Finish by adding a large knob of butter when frying or on the griddle.

METHOD FOR THE KETCHUP

  1. Simply mix everything together except the tarragon. This can be done a day in advance.
  2. Remove the sauce from the fridge at least 30 mins before serving & add the tarragon.