How to Cook Bistro Rump Steak & Blue Cheese Hollandaise

Name: How to Cook Bistro Rump Steak & Blue Cheese Hollandaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2+

Ingredients

For The Steaks
2 x 250g bistro rump steaks
1 tsp peanut oil / duck or goose fat
10g unsalted butter
For The Hollandaise
2 free range egg yolks
100ml warm clarified butter (butter brought to the boil then passed through a fine sieve)
1 tsp white wine vinegar
Juice of ½ lemon
Pinch cayenne pepper
30g blue cheese broke into nuggets

Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
Season the meat just prior to cooking
Don't overcrowd the cooking base, a couple of medium sized steaks per pan
Massage with a little oil, duck or goose fat, creating a very thin layer over the meat
Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when this is achieved
Cook 4 to 5 minutes each side for medium rare reaching a core temperature of 52-54°C
Finish by adding a large knob of butter when frying or on the griddle
Leave to rest in a warm place at least 5 minutes before serving.
Serve with matchstick fries & charred spring onions.

Place the egg yolks in a large heat proof bowl & add the vinegar then whisk over a pan of simmering water until the mix becomes light & fluffy, being careful as too much heat will scramble the eggs.
Remove from the heat & whisk in the butter adding a few drops at a time creating a smooth glossy sauce.
Finish by seasoning with a squeeze of lemon juice, pinch of cayenne pepper & the blue cheese.
Keep warm ready to serve.