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Char Grilled Hispi Cabbage, Grilled rump, Worcestershire Sauce Mayo, Crispy Shallots, Meat Glaze

07 June 2022

 

Serves 4

Prep time 10-15 min Cook time 15-20 min

Ingredients

  • 2 Single Muscle Rump Steak
  • 1 Head Hispi (pointed) Cabbage
  • 30ml Cold Pressed Rapeseed Oil
  • 3g Maldon Sea Salt
  • 0.5g Everyday Favourites Whole Black Peppercorn
  • 120g Yorkshire Blue Cheese
  • 30g Crispy Shallots
  • 150ml Hellmann's Real Mayonnaise
  • 30g HP Sauce Plastic Bottle
  • 30g Lea & Perrins Worcestershire Sauce
  • 100ml Essential Cuisine Premier Veal Jus
  • 30g Jersey Butter
  • 5g Chervil

Method 

1. Season and pan cook the steak - Baste with butter and leave to rest.
2. Quarter cut the hispi and brush with oil and seasoning then chargrill for colour, remove and place onto baking tray, top with blue cheese and crispy onions and continue to cook until tender.
3. Mix the Mayonnaise with brown sauce, Worcestershire sauce and seasoning and set to one side.
4. Make the veal jus and finish with butter.
5. Place the cooked cabbage on the plate and serve with sliced steak, the Worcestershire sauce mayo, veal reduction and fresh chervil

 

 

 

 

 

 

 

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS