Recipe - Rump Steak With Red Wine And Shallots

2 Rump steaks
1 tablespoon Olive oil

FOR THE POTATOES
150 g Baby organic potatoes
Knob of butter
1 Handful fresh parsley;
chopped

FOR THE JUS
25 g Butter
1 tablespoon Olive oil
Good slug red wine
300 ml Beef stock
Salt & pepper

1 Heat a griddle pan. Trim and reserve the fat from the steak and cut it
into 45 pieces.

2 Season and drizzle the oil over the steak. Fry for 58 minutes each side.
Meanwhile, bring a pan of salted water to the boil.

3 Boil the potatoes for 45 minutes until cooked through. Drain. Crush the
potatoes with a fork or masher along with the butter and chopped parsley.

4 For the Jus: Heat a knob of butter and the oil in a small pan. Fry the
meat trimmings for a few minutes until brown. Remove from the pan.

5 Deglaze the pan with the red wine. Bring to the boil and allow to reduce
by half. Add the stock, bring to the boil and simmer. Add in the remaining
butter and allow to melt. Strain.

6 To serve: Divide the potatoes in two. Spoon each half into a cook's ring
i the centre of each serving plate. Remove the ring and pile the steak
pieces on top. Drizzle the jus over the steak.

Converted by MC_Buster.

Per serving: 234 Calories (kcal); 24g Total Fat; (93% calories from fat);
2g Protein; 2g Carbohydrate; 27mg Cholesterol; 1466mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 4
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.