Rump steak in black pudding croute

Rump steak in black pudding croute

Ingredients (4 Servings)
Beef

• 800g rump steak
• 400g black pudding
• 2 tablespoons of chopped spring onions
• Maldon salt
• 200g almonds

Corn Puree

• 6 tender ears of corn
• 2 chopped green onions
• 3 tablespoons of butter
• 2 teaspoons of sugar
• 8 drops of white truffle oil

Hearts of Palm

• 4 hearts of palm
• 150g of chopped pealed and salted
• Pistachio nuts

Port and Malbec wine sauce

• 2 carrots
• 1 onion
• 2 garlic cloves
• 2 celery stalks
• 2 teaspoons of extra virgin oil
• olive oil
• 2 halved apples
• 1 litre of port wine
• ½ litre Malbec wine
• 1 litre chicken broth

 

Method

In a mixing bowl combine the crushed black pudding, the cut onion, the chopped almonds and the salt and pepper. Cut the rump into 200g steaks and brown on either side. Place the sausage croute on the steaks and roast in a 180ºC oven for five minutes. Remove from the oven and cover the beef with Maldon salt flakes.

For the puree: Process the grains of corn and sieve. Baste the chopped green onions in butter. Add the corn puree and stir. Finally add the truffle oil, and add salt and pepper. Bread the base of heart of palm in the chopped pistachio nuts.

For the port and Malbec wine sauce: sauté the vegetables in the olive oil, add the apples, the port wine and the red wine. Let the alcohol evaporate. Add the chicken broth.

Simmer for 4 hours. Sieve and put back on the heat until the right thickness is obtained. Place the beef, cut into rectangles, on a plate and decorate on the sides with the white wine sauce. Garnish with hearts of palm in pistachio and corn puree.

 

Dish Prepared By Chef:


April 12, 2008