Rump Steak with Cowboy Butter

SERVES 4-6 | 2 HRS PREP | 25 MINS COOK TIME

INGREDIENTS

2 rump steaks

4 whole corn on the cob

600g kūmara

100ml olive oil

500g baby carrots

125g sour cream

50g butter

10g Rum & Que 'Bull Dust' Seasoning

2 Tbsp white flour

2 Tbsp La Morena Chipotle sauce

2 Tbsp honey

Salt and pepper

Cowboy Butter

1 Tbsp butter

1 Tbsp American mustard

1 Tbsp chives, chopped

1 Tbsp parsley, chopped

1 tsp paprika

½ tsp black pepper

½ lemon, zest & juice

⅛ tsp cayenne pepper

½ Tbsp Worcestershire sauce

½ red capsicum, roasted (canned is fine)

1 garlic clove

1 shallot, finely diced

A pinch grated nutmeg

Method

Two hours before cooking, remove the rump steaks from the refrigerator and packaging. Allow the steaks to come to room temperature, then season heavily with salt and cracked black pepper.

When you’re ready to start cooking; in a solid-based pan, with a little oil, sear each steak for around 5 – 7 minutes on each side (this will give a nice golden crust).

Cook to medium rare, then rest for 10 minutes.

Slice and serve the steak on a large platter with kumara, carrot and corn. Generously top the steak with slices of cowboy butter.

Extra softened butter can be served along with a small bowl of sour cream.

To make the Cowboy Butter, finely dice the capsicum, combine it with softened butter, and all other ingredients. Roll in baking paper into a log and slice as needed, then set aside.

Cook corn in the husk in the oven on 200ºC for 30 minutes, or microwave the corn in the husk for 3 minutes per cob.

Remove the husk just before serving and brush with some melted butter, season with salt and sprinkle with Bull Dust. 

To cook the wedges, pre-heat the oven to 180ºC.

Wash and dry kumara, then cut into wedges.

Toss the wedges in a bowl with 50ml olive oil and season with salt.

Spread wedges on a lined baking tray in a single layer, then sprinkle with flour and bake in the oven for approximately 20 minutes or until cooked through.

For the carrots, keep the oven heated to 180ºC.

Wash the baby carrots and remove any dirt from the stems.

Place in a hot pan, with a little olive oil and fry for about 5 minutes to give some colour. To speed up the cooking, you could add a splash of water to the pan.

Place into the oven for approximately 15 minutes.

Once the carrots are cooked, return to the stovetop. Add chipotle sauce, honey and a small nob of butter. Reduce the sauce to a glaze and season with salt and pepper.

Recipe and image thanks to recipes.co.nz