Members of the Pasture-Fed Livestock Association (PFLA) recently had a get-together to talk and taste beef.
Here’s an easy-to-follow and delicious PFLA recipe. Thanks to farmer Anna Blumfield and head chef at The Lemon Tree restaurant in Bishop’s Stortford, Luke Fishpool, for sharing it.
Rump steak with oyster mushrooms, baby vine tomatoes and peppercorn sauce
250g baby vine tomatoes
250g oyster mushroom
1tbsp green peppercorns
200ml double cream
100ml concentrated red wine sauce
4 rump steaks
Tomato and mushroom garnish
For the vegetables
- Preheat the grill
- Snip the baby vine tomatoes into smaller bunches, season with salt and pepper and drizzle with olive oil and place on a baking tray.
- Toss the oyster mushrooms with salt and pepper and olive oil, then place these next to the tomatoes.
- Place under the grill to cook
For the peppercorn sauce
- Heat a saucepan and add the green peppercorns and brandy.
- Flambé if you’re feeling brave or otherwise reduce the brandy until 1tbsp remains.
- Add the double cream and concentrated red wine sauce and simmer.
- Whisk and reduce until you have achieved a smooth sauce that coats the back of a spoon, taste and adjust the seasoning if necessary.
Cooking the steaks
- Drizzle a little olive oil over the steaks
- Heat a non-stick frying pan until it starts to smoke.
- Carefully place the steaks into the pan and leave them for 2 minutes before turning. Allow the steaks to caramelise and drizzle a little more olive oil over them if they are looking a little dry.
- Cook to your desired taste, remove from the pan, season and rest for 5 to 10 minutes.
- Place the oyster mushrooms in the middle of the plate.
- Slice the rump steaks and place on top of the mushrooms.
- Place the baby vine tomatoes on top or tumbling off of the rump steaks.
- Sauce and serve with plenty of chips and red wine.