Pure Black Rump Cap with Potatoes
Prep time 10 minutes
Cook time 1 hour
4-5 baby chat potatoes, cut in half
80g Ashgrove garlic and herb butter, cut into pieces
Pukara olive oil
150mls Idiom chardonnay
150g pancetta, roughly chopped
600g Pure Black rump steak, cut into 3cm
Tasman sea salt
Grated parmesan cheese, to serve
Preheat oven to 185°C.
Step 1 In a tray, line a piece of foil with baking paper and place potatoes, half the butter, 1 tbsp olive oil and chardonnay. Top with another piece of baking paper and foil, crimp the edges close. Place in the oven and steam for 25 minutes.
Step 2 Using a fork, gently rough the edges of each potato. Add pancetta and remaining butter, place back into the oven for a further 25 minutes.
Step 3 Season steaks with pinch of sea salt and a drizzle of olive oil. Place onto a hot pan and saute for approximately 3 minutes on each side. Remove and allow to rest for for 5-10 minutes.
To serve, cut steaks into thin slices, serve with crunchy potatoes and a sprinkle of parmesan cheese.