Rump Steak With Blue Cheese Sauce
x2 Rump Steaks https://trewayfarm.co.uk/product/rump-steak/
1 Heaped Tablespoon Butter And An Extra Knob To Start Cooking
2 Sprigs Fresh Time
Salt and Pepper
250ml Double Cream
125ml Beef Stock https://trewayfarm.co.uk/product/potts-beef-stock/
100g Blue Cheese Crumbled
1, Take your steaks out of the fridge 30 minutes before you want to cook them. Pat dry with kitchen roll then season liberally with salt and pepper.
2, Bring a heavy bottom pan up to a high heat on the hob. Once very hot add your knob of butter then add your steaks. Cook for 2 minutes per side for medium rare then add the rest of the butter and thyme.
3, Cook for another two minutes. Remove the steaks but leave the herbs in the pan.
4, Leave the steaks to rest while you make the sauce.
5, Lower the heat to medium and pour in the beef stock. Scrape the pan to maximise flavour. Then carefully pour in the cream.
6, Give it a good stire then allow to simmer for 5 minutes or until the sauce has thickened.
7, Remove the herb stalks then add the blue cheese.
8, Stir well to combine and simmer until the cheese has melted.
9, Cut your steak into slices and pour over the blue cheese sauce.
I’m usually very basic when it comes to cooking steak and don’t bother with a sauce but this recipe has changed all that. This sauce took the steak to another level compleletly.
I would go as far as to say it definitely gave restaurant vibes!
This recipe is perfectly suitable for those following a keto diet and for a carnivore version remove the thyme.