Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Rump steak with baked potato gratin
Serves 4 Starters and mains
Ingredients
- 200g clean, large-grained industrial white rock salt
- 2 large baking potatoes, skin on, washed
- 300ml double cream
- 1 garlic clove
- bunch of rosemary
- 300g mature cheddar cheese, grated
- 4 x 200g rump steaks, fat on
- splash of vegetable oil
- 10g butter
- 4 x ramekins
Method
Preheat the oven to 180C/350F/ Gas 4. Sprinkle the salt on to a baking tray and place the potatoes on top. Bake for about 11⁄2 hours, or until the potatoes are soft. While they are baking, in a small saucepan, bring the cream, garlic and rosemary to the boil. Remove from the heat and leave to infuse. Remove the potatoes from the oven and leave to cool.
Cut the potatoes in half and scoop out the potato, reserving the skins. Pass the potato through a sieve into a large bowl. Strain the garlic and rosemary from the cream, fold it into the potatoes, season with salt and pepper and divide between the ramekins.
Shred the potato skins then sprinkle over the ramekins. Top with the grated cheese and bake for 15 minutes.
Meanwhile, heat a frying pan over a high heat for 7 minutes. Add the steaks and oil to the pan, cook for 2 minutes, then turn over and allow to cook for a further 2 minutes. Add the butter to the pan and baste the steaks. Remove from the pan and leave to rest for 5 minutes.
To serve, place a ramekin on each plate. Season the steaks with salt and black pepper and serve alongside. Finish with a crispy green salad.
Advertisement