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Steak for Fathers Day

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We sent a selection of our home grown beef and lamb to our friend, Ewan Archibald, during lock down. Ewan has worked for the past twenty three years in world class restaurants internationally, managing and cooking with top chefs. He is a fantastic chef in his own right who loves cooking with local, seasonal produce. This is the first in a series of recipes he has created for us.

How to cook our rump steaks

Ardross Rump Steak
50-75g butter
salt and pepper
Tbsp veg oil/ groundnut oil
aromats- i use 3 rosemary stalks, half a bulb or garlic and some thyme

Rump, from the working end of the cow, is not as tender as sirloin but gives a big whack of minerally savouriness. Ardross rump, hung for a minimum of 21 days, raised to organic standards and locally grass fed, should be cooked medium rare. 

For a perfect medium rare there are a few things to consider. Seasoning, cooking method, rest time. 

If marinating, as I have done, keep it simple, some aromas (rosemary, thyme, garlic) and some olive oil. Don't season with pepper as it will burn and don't season with salt until you're ready to cook as it will draw out the moisture and toughen the meat. The steak can take a decent amount of salt. 

There are two methods to consider- pan sear and finish in the oven (best for thicker steaks to get an even cook) or cook fully in the pan (best for thinner steaks). Always use a heavy based pan and not much bigger than the steaks you plan to cook. For both methods, it is all about the sear. Heat the pan and add veg oil until it is almost at smoking point, this will yield a nice crust and juicy interior. Lay the steak away from you to avoid any splash back. 

If your steak is thicker 4-5cm, cook for 2 and a half mins on each side and transfer to the oven and cook for 10-12 mins (preheat to 180), pop the aromats and a knob of butter on top of the steak. Alternatively, if thinner cook in the pan. 3.5/4 mins on either side. When you turn the steak after a minute, add in butter (50-75g) and baste the foaming butter over the steak by tilting the pan. If you have a meat thermometer you are looking for an internal temperature of 55-57c.

Resting is the final crucial point. As a minimum, I would rest as long as your cook time, on a fresh plate, aromats and pan juices on top, foil and a towel- don't worry it will stay perfect temperature and will let the steak relax. 

A steak purist will not want a sauce, others just like pan juices with some butter and a glug of wine- I like my rump with Peppercorn- it’s easy and quick to knock up while your steak is resting. 


1 Tbsp black peppercorns (crushed and sieved- the heat is the powder which you don't want)
40ml white wine or 20 ml brandy 
150ml Ardross beef stock
200ml cream

Place the crushed peppercorns, in a pan over medium heat and add the white wine/brandy. When you have cooked until the pan is almost dry, add the stock. Reduce by half, turn down heat and add the cream. Bring cream to simmer while stirring (I like to add some of the resting juice in here) and reduce until consistency coats the back of a spoon. Season with salt, some of the pepper dust (to how much of a kick you like) and serve.


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