Rare will be 52C, medium rare 55C ... It’s the perfect sauce. Rump is the cheapest of the main steak cuts, and its name gives away where it comes from: the back end of the cow.

While most chefs and butchers agree that fine cuts of steak shouldn't be cooked to well-done, even medium-rare is too done ...

Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot ... Season once more, to taste. Place a steak on each plate and spoon over the meat juices.