How to Cook Picanha Rump Steak & Bois Boudrin (Jeff’s Chunky Ketchup)

Name: How to Cook Picanha Rump Steak & Bois Boudrin (Jeff’s Chunky Ketchup)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2+

20 mins
20 mins
easy
2+

Recipe by

Jeff Baker

Ingredients

For The Steaks
2 x 200g pichana rump steaks
10g unsalted butter
For The Ketchup
1 banana shallot diced
1 x punnet (150g) small cherry tomatoes cut in half
3 tbsp tomato ketchup
1 tbsp Worcester sauce
1 tbsp grain mustard
1 tsp Dijon mustard
1 tsp creamed horseradish
Juice ½ lemon
1 tsp sherry vinegar
1 tbsp rapeseed oil
Small bunch tarragon leaves only chopped

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Method

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
Place the steaks on the fat to render before searing on the flat sides
Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when reach this stage
Cook 4 to 5 minutes each side for medium rare reaching a temperature of 52-54°C
Finish by adding a large knob of butter when frying or on the griddle.

Simply mix everything together except the tarragon. This can be done a day in advance.
Remove the sauce from the fridge at least 30 mins before serving & add the tarragon.