Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.
James Martin shows you how to cook a great rump steak with homemade béarnaise sauce and perfect chips. This is the kind of special dinner to break out when you really want to impress. Equipment ...
Kiwi chef David Schofield shares this recipe from the menu of his soon to open restaurant Meat, Fish, Wine in Auckland. The onion puree, caramelised onions and bordelaise sauce can be made ahead ...
Remove from the fridge about 30 minutes before cooking. While waiting for the steak to get to room temperature make the mushroom sauce. Trim the stems from the mushrooms and sauté in the olive ...