Rump Steak Burgers

Rump Steak Burgers
A great beef burger is a thing of beauty – yet it is very difficult to get right. There are countless burger blends which all promise to make the best burger. For the sake of simplicity and cost it is all too easy to dispense with these blends and use standard ground or minced beef.

However, using pure minced beef rump makes a truly delicious burger and is incredibly simple – requiring no weighing and blending of different minced cuts. Not only does rump have great depth of flavour, it contains the perfect fat content to make your burgers super juicy. Ask your butcher to mince whole cuts of untrimmed rump (including the back fat) and the results will impress.

Rump Steak Burgers
Serves 4-6

1kg Minced Rump
Sea Salt
Freshly Ground Black Pepper
Olive Oil


1) Pat the meat out on a large chopping board. Season generously with sea salt (to taste). Gently fold the minced rump to incorporate the salt, being careful not to over handle or compress.

2) Shape the mince into large burgers, around 6-8oz in weight – don’t press the burger into shape as this will destroy its texture.

3) Heat a large frying pan over a high heat. Add a good splash of olive oil and cook the burgers for around 5 minutes each side or until cooked to your liking.


The Perfect Béarnaise Sauce

Béarnaise Sauce


Béarnaise sauce is the best partner for steak. Nothing else even comes close. It strikes the perfect balance between rich and sharp.

It is a common misconception that béarnaise is troublesome to prepare. It is; however, difficult to perfect – I have been honing this recipe for some considerable time. Dispense with the food processor and get back to basics with a whisk and bain-marie to create the perfect consistency. And whatever you do, do not scrimp on the egg yolk and butter – you will be left disheartened with a feeble sauce.

This is my recipe for the perfect béarnaise sauce.

Béarnaise Sauce
Serves 4


250g Unsalted Butter
3 Large Egg Yolks
4tbsp Chopped Fresh Tarragon
75ml White Wine Vinegar
1 Shallot Finely Sliced
1 Strip Lemon Peel
5 White Peppercorns
1 Small Bay Leaf
Sea Salt
Freshly Cracked White Pepper


1) First make the vinegar reduction. Combine the vinegar with 2 tbsp of the chopped tarragon, shallot, lemon peel, peppercorns and bay leaf in a small saucepan. Simmer over a medium heat until reduced by half. Remove from the heat and leave to stand, removing the bay leaf.

2) Next clarify the butter. See this article by Edward Schneider at the NY Times for a concise guide.

3) To make the béarnaise – beat the egg yolks with a whisk over a barely simmering bain-marie until thick and light in colour. Be careful that the water does not get too hot and does not touch the bowl. Ensure no egg yolk sticks to the side of the bowl.

4) Strain the vinegar mixture into the egg yolk to taste and continue to whisk to maintain the thick texture.

5) Turn the heat off the bain-marie. Slowly add the clarified butter a little at a time whilst whisking. Do not rush this stage or you risk the sauce splitting. The sauce should be thick and smooth with an even sheen.

6) Remove the sauce bowl from the bain-marie. Stir in the remaining chopped tarragon and season to taste with sea salt and cracked white pepper. You may need to add a little extra vinegar reduction if you like it extra tangy!

If your sauce does split whilst cooking – do not despair! Remove from the heat and quickly add a small ice cube. Continue to whisk and the sauce should re-emulsify.


Ultimate Steak Sandwich


Steak sandwich has always been my staple hangover cure. The only problem is, I can’t normally taste anything the day after!

Pushed for time tonight, I thought I would finally do the steak sandwich some justice. A quick, easy meal that requires next to no preparation but is oh so satisfying (especially if you are a little under the weather).

I have used thinly sliced fillet steak, purely because it is the most tender – I did not want to be chewing my way through supper. This is paired with a whole grain mustard mayo, watercress, sun-blushed peppers and caramalised onions – all served on a deliciously chewy ciabatta.

Big enough to feed a small army – this is my Ultimate Steak Sandwich.

Ultimate Steak Sandwich

Serves 1 (or 2 normal eaters!)

1 Long Ciabatta

4 Thin Fillet Steaks

1/4 Jar Sun-Blushed Red Peppers, Strained and Chopped

Large Handful Watercress

1 Medium Onion, Sliced

2Tbsp Mayo

1Tbsp Whole grain Mustard

Sea Salt and Freshly Ground Black Pepper


1) Place the ciabattas in a medium oven to warm for 5 minutes.

2) Fry the onion in a little olive oil over a high heat until caramalised (10 minutes), season generously with salt and pepper.

3) Fry the fillet steaks over a high heat in some olive oil and season well. They should take less than a minute each side.

4) Slice the ciabatta in half, spread the onions on the bottom and top with the steak. Top the steak with the peppers and watercress. Spread the mustard mayo on the lid.

Sit back and enjoy!


Summer Steak Salad

With the first glimpse of sunshine poking its head through the clouds a summer salad was on the cards. Although usually mocking all salad eaters and pushing the green stuff to the side of my plate, a post holiday bloat (more on that later) calls for something lighter.

Tomatoes are bang in season at the moment and are great friends with steak. A tomato salad would be predictable, instead they form the base of the salad dressing. The addition of two different onion preparations give depth and work fantastically well with the steak and charred romaine.

Any left-over red onions and steak make a great open sandwich.

Summer Steak Salad

(Serves 4)


For the Steak Marinade: 3 or 4 Sirloin or Rump Steaks, 1/4 Cup Olive Oil, Salt, 2 Garlic Cloves Sliced, 1/2 Lemon, Bunch Fresh Oregano or Parsley

For the Dressing: 1 Beef Tomato, Splash Sherry or Red Wine Vinegar, Salt, Pepper, Good Glug Olive Oil

For the Onions: 3 Red Onions Sliced, 2 Tbsp Balsamic Vinegar, 8/10 Spring Onions

For the Salad: 2 Romaine Lettuce Halved, Large Bunch Fresh Salad Leaves, Small Bunch Basil (Torn), 1 Fresh Green Chili Sliced, Black Pepper

Step 1: Trim steaks of all fat, marinade in all marinade ingredients overnight, covered in the fridge. Remove from the fridge 1 hour before cooking.

Step 2: Make the dressing by slicing the tomatoes in half then grating the flesh side, discarding the skin. Mix the grated tomato with with vinegar and olive oil and season to taste.

Step 3: Cook the sliced red onions in a heavy bottomed pan with a splash of olive oil on a medium heat for around 30 mins until soft and sweet. Stir in the balsamic vinegar and cook for a few minutes to remove some of the acidity. Place the onions to one side.

Step 4: Take the spring onions and discard the green top, chargrill the onions in a griddle pan over a high heat for 2 mins each side. Chop the cooked spring onions into quarters.

Step 5: Next cook the steak, discarding the garlic from the marinade, on a griddle pan over a high heat until cooked to your liking. Once the steak is cooked allow to rest for 10 minutes.

Step 6: Whilst the steak is resting, char the romaine lettuce halves on one side in the griddle pan until slightly caramalised. Mix the salad leaves with 3/4 of the dressing and place on a large plate with the charred romaine, torn basil, cooked spring onions and a few twists of black pepper.

Step 7: Slice the cooked and rested steaks into manageable slices and serve on top of the balsamic cooked red onions. Top with the sliced chili and the remaining tomato dressing.

(This salad is great with some slices of freshly grilled ciabatta rubbed with garlic).