Steak, Chips & Nutbourne Tomatoes

Steak, Chips & Nutbourne Tomatoes

This recipe is a celebration of bold flavors and classic techniques, combining juicy rump steak, a vibrant Nutbourne tomato salad, crispy skin-on fries, and a rich, velvety Béarnaise sauce. Perfect for a special occasion or a refined weekend meal, this dish balances hearty and fresh elements to create a satisfying dining experience for four.

 (Serves 4)

Ingredients:

For the Rump Steak

• 4 x 300g rump steaks

• Sea salt and freshly ground black pepper

• 2 tbsp rapeseed oil

• 2 sprigs of fresh thyme

• 2 cloves garlic, crushed

• 30g unsalted butter

 

For the Nutbourne Tomato Salad

• 500g mixed Nutbourne tomatoes (e.g., cherry, heirloom), halved or sliced

• 1 small shallot, finely sliced

• 1 tbsp elderflower vinegar (or white wine vinegar)

• 2 tbsp rapeseed oil

• Sea salt and freshly ground black pepper

• Fresh herbs (e.g., basil, chervil, or wood sorrel), to garnish

For the Skin-On Fries

• 600g Agria potatoes (or any good chipper) skin on

• 2 tbsp sunflower oil

• Sea salt

 

For the Béarnaise Sauce

• 100ml white wine vinegar

• 1 small shallot, finely chopped

• 1 tsp white peppercorns

• 1 bay leaf

• 2 sprigs fresh thyme

• 4 sprigs fresh tarragon (leaves chopped, stalks reserved)

• 3 egg yolks

• 200g unsalted butter, melted and cooled

• Juice of ½ lemon

• Sea salt

 

Method

1. Prepare the Skin-On Fries

  1. Cut the potatoes into thick fries, leaving the skin on.

  2. Wash in water to remove all the starch, the water will run clear.

  3. Then place washed potatoes in a large pan of cold water and bring to the simmer

  4. simmer for 5 mins the edge is soft, do not boil them.

  5. Drain carefully and allow to cool.

Fry once at 140c and then fry again at 180c when ready to serve.

2. Make the Béarnaise Sauce

  1. In a saucepan, combine white wine vinegar, chopped shallot, white peppercorns, bay leaf, thyme, and tarragon stalks.

  2. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Strain and set aside to cool.

  3. Place the egg yolks in a heatproof bowl over a pan of simmering water (bain-marie).

  4. Add 1½ tablespoons of the reduced vinegar mixture to the yolks and whisk continuously until the mixture thickens and doubles in volume.

  5. Slowly drizzle in the melted butter while whisking, ensuring the sauce emulsifies.

  6. Stir in the chopped tarragon leaves and lemon juice. Season with sea salt to taste.

  7. Keep the sauce warm until serving.

3. Prepare the Nutbourne Tomato Salad

  1. In a bowl, combine the halved or sliced tomatoes and finely sliced shallot

  2. Drizzle with elderflower vinegar and rapeseed oil.

  3. Season with sea salt and freshly ground black pepper.

  4. Gently toss to combine and garnish with fresh herbs then allow them to all come up to room temperature.

4. Cook the Rump Steaks

  1. Bring the steaks to room temperature and season both sides with sea salt.

  2. Heat rapeseed oil in a heavy-based frying pan over high heat.

  3. Add the steaks and sear for 2-3 minutes on each side for medium-rare, adjusting time for desired doneness.

  4. In the last minute of cooking, add butter, thyme sprigs, and crushed garlic to the pan. Baste the steaks with the melted butter.

  5. Remove the steaks from the pan and let them rest for 5 minutes.

5. Assemble the Dish

  1. Place a portion of the Nutbourne tomato salad on each plate.

  2. Add a serving of skin-on fries alongside.

  3. Slice the rested rump steak and arrange on the plate.

  4. Spoon the warm Béarnaise sauce over the steak or serve it on the side.

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