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Rump steak with Béarnaise sauce and jerusalem artichoke mash

Frank Bordoni from Great Food Live
Frank Bordoni rings the changes with special occasion steak, nutty-tasting artichoke mash and buttery béarnaise sauce...

Rump steak with Béarnaise sauce and jerusalem artichoke mash

Rump Steak with Bearnaise Sauce and Jerusalem Artichoke Mash

Method

1. For the mash; bring the chicken stock to the boil before adding the peeled artichokes. Cook until tender and drain in a colander. Return the artichokes to the pan, mash with the cream, butter and seasoning, and keep warm. Make the sauce while the artichokes are cooking.

2. For the béarnaise sauce; put the chopped shallot into a small saucepan and add the white wine and vinegar, along with 2 sprigs of tarragon. Bring to a boil and cook down until reduced to a syrupy consistency. Strain the liquid and discard the sprigs.

3. Whisk the egg yolks in a small heatproof bowl. Once combined, sit the bowl over a pan of barely simmering water. Whisk until thickened , taking care not to overcook the eggs.

4. Add the butter gradually, in small pieces, whisking all the time. Leave on one side.

5. For the steak; heat a heavy griddle over a moderate to high heat. Sear the steaks for about 3-4 minutes on both sides for medium-rare meat. Cook for a minute or two longer if you prefer more well-cooked steaks. Remove from the pan and leave to rest, in a warm place, for 10 minutes.

6. Drop the butter into the same pan, and when melted, add the garlic and mushrooms - stir and fry until coloured.

7. Slice the steaks, and serve with the mushrooms, artichoke mash and béarnaise sauce.