4 servings
Prep: 25 mins,
Cooking: 10 mins
With roasted potatoes and Béarnaise.
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Ingredients (15)
1.2 kg | steak — dry aged rump |
50 ml | olive oil — extra virgin |
50 ml | Worcestershire sauce |
4 | potatoes — large |
20 g | fresh rosemary — sprigs |
6 cloves | garlic — cloves |
sea salt and freshly ground black pepper |
BéARNAISE:
3 | eggs — just the yolks |
500 g | butter — melted |
20 ml | dried tarragon |
375 ml | verjuice |
50 ml | vinegar — tarragon |
15 ml | green peppercorns |
1/2 | onion — very finely sliced |
10 g | fresh tarragon — or parsley, chopped |
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