Rump Steak with Potato Gratin and Roasted Parsnips

Servings: 2Yield: 1Preparation time: 10 minutesCooking time: 15 minutesReady in: 25 minutes

Ingredients

• 2 250g/9oz Scottish kobe-style rump steak
• 3 Tbs olive oil
• 1 potato; peeled and sliced thinly
• 1 leek; cleaned and sliced finely
• 150 ml double cream
• 1 parsnip, peeled and cut into wedges
• 1 Tbs unsalted butter
• vegetable oil, for deep-frying
• steak juice
• 150 ml red wine
• 4 Tbs balsamic vinegar
• 25 g unsalted butter

CONDIMENTS

• salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. To roast the parsnip, heat 1 tbs oil and butter in a small ovenproof sauté pan. Add the parsnips and sauté for 3-4 minutes.
3. In a separate small sauté pan heat 1 tbs oil for the gratin.
4. Cook the leek for 1-2 minutes to soften. Stir in the cream, then the potatoes and season.
5. Place 2 x 7.5cm/3in cooking rings in a medium gratin dish and fill with the potato mixture.
6. Place the parsnips and potatoes in the oven and bake for 10-12 minutes or until cooked through and tender.
7. Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one-third with vegetable oil and heat. To test if the oil is at the correct temperature, drop a small cube of bread into the oil. If it turns crisp and golden the oil is ready to use. (CAUTION: Hot oil is very dangerous and should not be left unattended.)
8. Heat a griddle pan and brush with oil.
9. Season the steak and griddle on each side for 1½ minutes for rare, 2 minutes each side for medium and 2½ minutes each side for well done.
10. Meanwhile, deep-fry the leeks until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
11. Using tongs, remove the steak from the pan and set aside on a plate to rest.
12. Pour the wine and balsamic vinegar into the griddle pan in which the steak was cooked.
13. Simmer until reduced by one-third. Stir in the butter.
14. Season the parsnips.
15. To serve, transfer the potato gratin to the serving plate using a fish slice. Carefully remove the metal ring. (CAUTION: the metal ring will be extremely hot, so use a cloth to protect your hands.)
16. Place the steak on the gratin, topped with deep-fried leeks and the parsnips to the side. Drizzle with jus and serve.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

vegetable oil, for deep-frying

steak juice

salt and freshly ground black pepper