Grilled Steak & Fries

Ingredients

500g rump steak – thick slice and aged

Potato fries – served with finely grated parmesan cheese

Mustard sauce

Leafy green salad of your choice

Butter bath

400g Westgold Unsalted Butter

2 bay leaves

2 thyme sprigs

2 rosemary sprigs

6 peppercorns

Mustard sauce

1 shallot – finely chopped

250g white stock

50g white wine

400g cream

50g Dijon mustard

25g Westgold Butter

Salt and white pepper

Method

Steak

Rub steak with a little olive oil and season with sea salt and freshly milled black pepper.

Grill to desired cookery degree and place into butter bathe to rest.

Butter bath

Place all ingredients in a dish big enough to immerse the steak. Melt the butter.

Allow 15 mins for flavours to infuse.

Mustard sauce

Form a reduction with the shallot, stock and wine, reducing by half in a saucepan.

Add the cream and reduce to sauce consistency.

Add mustard to taste, finish by whisking in the butter and correcting the seasoning.

When ready to serve, remove from butter bath, place back on the grill to create a charred buttery crust.

Slice thickly and place onto wooden board for service.

Serve with mustard sauce, fries and salad.