Seared Rump Steak served on Sweet Potato Mash with Steamed Greens and Red Wine, Mountain Pepper Jus
Serves 4
Ingerdients
- 4 Trimmed Rump Steaks 180 gm
- Peanut oil 50ml
- Sweet Potato 1Kg
- Ginger 2.5 cm piece
- Butter 75gms
- Green Beans 150gms
- Asparagus 1 bunch
- Broccoli 150gms
- Baby Spinach 100gms
- Beef Stock 750mls
- Cabernet Sauvignon 500mls
- Mountain Pepper berries 2.5 gms
Method
Bake the sweet potato with the skin on until very soft. Let stand and cool until able to handle. Peel into a bowl and mix in finely chopped ginger and butter to a mash. Shape into 4 large round cakes and place on a lightly greased baking tray. Reheat in oven for 10 minutes at 190 C
Place a pot with steamer onto boil. Heat fry pan with oil until smoking. Add steaks cooking to you liking, when cooked remove from pan and keep warm. After removing the steak add the red wine to the pan and reduce by half, add the pepper and stock. Bring to the boil and reduce slightly to thicken or you can add corn flour and water mix. Remember to place vegetables in the steamer approximately the same time as starting to make the sauce to ensure all is ready at the same time. To serve place sweet potato cake in the centre of the plate, place the vegetables over and around the cake, the steak in the centre and drizzle over the sauce.
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