A pavé of beef rump given the proper treatment of searing and oven cooking to lock in its beautiful flavours. A juicy pavé rump steak with plenty of zingy vegetables.
- Serves 4
- Preparation time 20 mins
- Cooking time 45 - 60 mins
- 4 Trimmed Rump Steaks
- 4 tbsp olive oil
- Salt and pepper
- 2 red chillies
- 1 garlic Clove
- 1 shallot
- 1 medium cauliflower
- 100g courgette
- Preheat the oven and a roasting tin to 80°C without fan.
- Heat 2tbsp olive oil in a frying pan and sear the rump steaks for 2-3 minutes all over then season with salt and pepper.
- Place the steaks in the tin and cook in the oven for 45-60 minutes.
- Meanwhile halve the chillies and core them, chop these, the garlic and shallot. Separate the cauliflower into small florets and cut the courgettes into strips.
- 10-15 minutes before serving heat the remaining oil in a frying pan to a medium heat. Fry the chillies, garlic and shallots for 2-3 minutes. Add the cauliflower and cook for a further 5 minutes. Add the courgettes, season with salt and cook for a further 2-3 minutes.
- Take the meat out of the oven and serve with spicy vegetables.
- Serve with gravy and sautéed potatoes.
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