Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
4 x 7oz bistro rump
8oz green beans
Salt and black pepper
Olive oil
For the fondant potatoes:
4 large potatoes
1 stick butter
1 fresh rosemary sprig
4 cups hot vegetable stock
For pea purée:
½ onion
2 cups green peas
1 sprig fresh mint
¼ cup heavy cream
For the jus:
12 fresh blackberries
1 cup red wine jus
Method:
- For the bistro rump: Seal each bistro rump on all sides in a hot pan, season and place on a roasting tray, place into the oven for 12 minutes at 350°F for medium rare. Remove from the oven and leave to rest for at least 10 minutes.
- For the fondant potatoes: Peel the potatoes, cut each potato in half lengthways and from each half cut three circle using a cutter. Pan-fry in a little olive oil and place in an ovenproof dish. Add the butter, rosemary and stock. Cover with foil and place into the oven at 350°F for 10 minutes. The potatoes should be golden brown on the outside and soft in the middle.
- For the pea purée: Peel and dice the onion, sweat in a sauce pan with a little olive oil and the peas and sweat for 2 minutes, add the mint and heavy cream, season and cook for 5 minutes. Blend until smooth and season to taste.
- For the green beans: Cook the green beans in boiling salted water for 4 minutes, once cooked drain and toss in olive oil and season.
- For the blackberries: Warm the blackberries in the red wine jus and keep on a low heat until ready to serve.
- To serve: Place the pea purée in the middle of the plate, add the tossed green beans on top. Place three fondant potatoes around the plate. Slice each bistro rump into 6 slices and arrange over the green beans. Place the blackberries in-between the fondant potatoes and finish by pouring over the jus.