Thick Rump Steak with Morello Cherry and Mustard Compote and Swiss Chard
- 2 1/2 pound Chalosse rump steak (1.2 kg)
- 3 1/2 tablespoons beef jus, slightly reduced (5 cl)
- 2 tablespoons olive oil (3 cl)
- 3/4 ounces butter (20 g)
Morello Cherry Compote
- 7 ounces shallots (200 g)
- 1 3/4 ounces fennel (50 g)
- 1 1/4 cups cherry juice (30 cl)
- 7 ounces Morello cherries (200 g)
- 1 cup cherry vinegar (25 cl)
- 20 black peppercorns
- 8 juniper berries
- 20 coriander seeds
- 30 wild aniseeds
- 1 pinch Chinese five-spice powder
- 1 3/4 ounces grainy mustard (50 g)
- fleur de sel
Instructions
Step 1: Rump Steak
Trim the rump steak into one thick slice, cutting along the grain of the meat. Brush the meat with a dash of olive oil, and warm slightly in a drying oven.
Season with salt, then sauté in some oil and butter in a sauté pan, watching it carefully; it should only caramelize slightly.
Cook the rump steak to the desired doneness, the set aside on a tray with a small rack on top.
Step 2: Morello Cherry Compote
Crush the spices in a mortar, and sieve to keep only the flavorful middle parts.
Chop the cherries, and combine with the cherry juice and the cherry vinegar in a mixing bowl.
Chop the shallots, dice the fennel into a fine brunoise, and sweat both until they become slightly translucent.
Deglaze with the cherry juice mixture. Reduce to a glaze, season with the spices and the mustard, and then season as needed with fleur de sel.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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