Rump Steak, Sour Cream and Jerusalem Artichokes

Method

Make the steak

1
Preheat the oven to 180°C fan-forced (200°C conventional). Cut the green parts from the leeks and blend them with the neutral oil until smooth. Strain through a fine sieve to make leek oil. Set aside.
2
Place the artichokes on a lined oven tray. Add a drizzle of oil, a pinch of salt and pepper and toss to coat. Roast in the oven for 15 minutes until tender.
3
Remove half the artichokes from the tray and place in a blender with the milk, butter, salt and pepper. Blend until smooth.
4
Place the remaining artichokes back in the oven, until crisp and golden, 10-15 minutes.
5
Combine the sour cream and garlic. Leave to infuse for 1 hour.
6
Season the rump steak generously with salt.
7
Heat oil in a frying pan until hot, then sear the steak for 3 minutes per side for medium-rare.
8
Add a knob of butter and baste briefly before removing to rest for 5 minutes.
9
Deglaze the steak pan with the beef stock, scraping up any caramelised bits. Simmer until reduced by more than half, then whisk in a knob of butter to emulsify into a glossy sauce.
10
Spoon the artichoke purée onto the plate and arrange thinly sliced rump steak on top. Scatter over the fried artichoke pieces and drizzle with leek oil. Spoon the garlic sour cream and beef sauce over the steak

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Main Ingredients
- 3 leeks
- 10 Jerusalem artichokes
- 1 clove garlic, peeled
- 50 g sour cream
- 300 g rump steak
- Knob of butter
- 300 ml good-quality beef stock
- Warm milk, as needed
- Salt and pepper, to season

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Woolworths

Rump Steak, Sour Cream and Jerusalem Artichokes

Name: Rump Steak, Sour Cream and Jerusalem Artichokes
Yield: 1 servings
Cuisine: International
Ingredients: 3 leeks; 10 Jerusalem artichokes; 1 clove garlic, peeled; 50 g sour cream; 300 g rump steak; Knob of butter; 300 ml good-quality beef stock; Warm milk, as needed; Salt and pepper, to season

Adam Handling MBE

Cooking

1 hr

Overall

—

Ready by

—

Level

1 serves

metric

2 tips

Method

Make the steak

1
Preheat the oven to 180°C fan-forced (200°C conventional). Cut the green parts from the leeks and blend them with the neutral oil until smooth. Strain through a fine sieve to make leek oil. Set aside.
2
Place the artichokes on a lined oven tray. Add a drizzle of oil, a pinch of salt and pepper and toss to coat. Roast in the oven for 15 minutes until tender.
3
Remove half the artichokes from the tray and place in a blender with the milk, butter, salt and pepper. Blend until smooth.
4
Place the remaining artichokes back in the oven, until crisp and golden, 10-15 minutes.
5
Combine the sour cream and garlic. Leave to infuse for 1 hour.
6
Season the rump steak generously with salt.
7
Heat oil in a frying pan until hot, then sear the steak for 3 minutes per side for medium-rare.
8
Add a knob of butter and baste briefly before removing to rest for 5 minutes.
9
Deglaze the steak pan with the beef stock, scraping up any caramelised bits. Simmer until reduced by more than half, then whisk in a knob of butter to emulsify into a glossy sauce.
10
Spoon the artichoke purée onto the plate and arrange thinly sliced rump steak on top. Scatter over the fried artichoke pieces and drizzle with leek oil. Spoon the garlic sour cream and beef sauce over the steak

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Main Ingredients
- 3 leeks
- 10 Jerusalem artichokes
- 1 clove garlic, peeled
- 50 g sour cream
- 300 g rump steak
- Knob of butter
- 300 ml good-quality beef stock
- Warm milk, as needed
- Salt and pepper, to season