RUMP STEAK IN RED WINE SAUCE
2 x rump steaks (approximately 150g)
1 clove garlic
1 anchovy fillet
1 level tbsp. chopped parsley
½tsp each dried rosemary and thyme
3 tsps lemon juice
Salt and freshly ground black pepper
Pinch of ground paprika
13g plain flour
100ml red wine
1 tbsp single cream
1 Peel and finely chop the onion and garlic. Drain and finely chop the anchovy
2 Mix the onion, garlic, anchovy, parsley, rosemary, thyme and lemon juice and rub this mixture into the steaks. Cover and leave to absorb the flavours for 3-4 hours.
3 Melt the butter in a pan and fry the steaks for ten minutes, over a low heat, turning just once. Season with salt and pepper and keep hot in a warm oven.
4 To make the sauce, add the water to the pan and stir, scraping up all the residue. Blend the flour with the wine and add to the sauce, and whisk with a small balloon whisk to get rid of any lumps.
5 Bring the sauce to the boil, then lower the heat and simmer for a couple of minutes over a low heat. Season the sauce with salt, pepper and paprika and stir in the cream. Serve the steaks with the sauce handed separately.
OK that’s something to get all hot and sweaty about indeed. Best with a friend. And a bottle of red too.