Roasted Rump Steak | Recipe by sousvidetools.com
Roasted Rump Steak with Smoked Semi-Dried Tomato, Tarragon & Caper Emulsion and Triple Cooked Chips
- COOK TIME: 12 hours
Ingredients
- 4x 225g well-aged rump steaks
- 4x vine ripened plum tomatoes
- Smoked Maldon sea salt
- 2 tsp chopped thyme
- 2kg lover’s choice potato
- 2 tbsp. finely chopped shallot
- 1 bunch tarragon
- 6 tbsp. baby capers in brine
- 150 mls home-made mayonnaise
- 100mls home-made hollandaise sauce
- Sea salt
- White pepper
- Olive oil
Equipment
The chefs choice of steak, it carries rich beef flavour and marries perfectly in this recipe for classic steak and chips
METHOD
1. Season the rump steaks with sea salt and white pepper, place in the vacuum pouches and seal
2. Cook the steaks in a preheated water oven at 55 degrees for 45 minutes. Chill immediately or use straight away
3. Core the vine tomatoes with a small knife, cut the tomatoes in half
4. Season the tomatoes with the smoked sea salt and a little chopped thyme then drizzle with a little olive oil
5. Place the tomato halves onto a wire rack and place into the dehydrator at 75 degrees for 12 hours, retain till use
6. Mix together the mayonnaise and the hollandaise, fold in the chopped shallots
7. Finely chop the tarragon and add to the hollandaise mixture
8. Finely chop the caper berries and add to the mix, adjust the seasoning to taste
9. Peel the potatoes and rinse, then chop to your desired chip size, rinse under cold running water for 5 minutes to wash of the starch.
10. In a gently simmering pan of water cook the washed chips until the chip falls off a sharp knife.
11. Take from the water and cool in the fridge overnight
12. Next day blanch the chips in 140 degree dripping in the fryer and cool again
13. To serve heavily caramelize the rump steaks in a hot skillet or BBQ
14. In hot oil(180 degree) crisp up the chips and season with smoked salt
15. Serve the steaks with chips , tarragon and caper emulsion and the dehydrated tomatoes
Chef’s Tip
For a little decadence why not infuse the steaks with a little white truffle paste. Place into the pouch before cooking. This will permeate through the steak.
Method
EQUIPMENT
- 1 Deep Fat Fryer with Dripping
- Chopping Board
- Kitchen Knives
- Sous Vide Water Oven / Circulator
- Sauté Pans
- Sous Vide Vacuum Packing Machine
- Vacuum Pack Pouches
- Wire rack
- Dehydrator