Makes 2
2 tipsRump Steak, Sour Cream and Jerusalem Artichokes
Method
Make the steak
- 1Preheat the oven to 180°C fan-forced (200°C conventional). Cut the green parts from the leeks and blend them with the neutral oil until smooth. Strain through a fine sieve to make leek oil. Set aside.
- 2Place the artichokes on a lined oven tray. Add a drizzle of oil, a pinch of salt and pepper and toss to coat. Roast in the oven for 15 minutes until tender.
- 3Remove half the artichokes from the tray and place in a blender with the milk, butter, salt and pepper. Blend until smooth.
- 4Place the remaining artichokes back in the oven, until crisp and golden, 10-15 minutes.
- 5Combine the sour cream and garlic. Leave to infuse for 1 hour.
- 6Season the rump steak generously with salt.
- 7Heat oil in a frying pan until hot, then sear the steak for 3 minutes per side for medium-rare.
- 8Add a knob of butter and baste briefly before removing to rest for 5 minutes.
- 9Deglaze the steak pan with the beef stock, scraping up any caramelised bits. Simmer until reduced by more than half, then whisk in a knob of butter to emulsify into a glossy sauce.
- 10Spoon the artichoke purée onto the plate and arrange thinly sliced rump steak on top. Scatter over the fried artichoke pieces and drizzle with leek oil. Spoon the garlic sour cream and beef sauce over the steak
...And that's it, enjoy!
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Ingredients
Main Ingredients
3 leeks
10 Jerusalem artichokes
1 clove garlic, peeled
50 g sour cream
300 g rump steak
Knob of butter
300 ml good-quality beef stock
Warm milk, as needed
Salt and pepper, to season
Shopping list for this recipe
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Always rest the steak before slicing to retain its juices.
Store leftover artichoke purée in the fridge for up to 3 days.
