RUMP OF BEEF, SAUTÉ OF EXOTIC MUSHROOMS AND MASALA BUTTER

Ingredients

800 g rump 100 ml extra olive oil, for frying 1/4 cup Worcestershire sauce 115 g butter, divided 2 punnets exotic mushrooms 375 g unsalted butter, cold and cut into small cubes 1/2 onion, finely diced 1 clove garlic, bruised 2 Tbsp curry powder 80 ml lemon juice (about 3 small lemons) 1/4 cup Worcestershire sauce 10 anchovy fillets, roughly chopped 1 Tbsp baby capers 1/8 tsp salt 1/2 tsp pepper 10 g flat leaf parsley 10 g basil, chopped 10 g thyme 1 tsp ground ginger 1 egg yolk

Cooking Instructions

Marinate the rump of beef in olive oil and Worcestershire sauce. Season liberally with salt and pepper. Grill the rump over hot coals to the required doneness and then leave to rest. Put a cast iron pan on the grid and add a knob (20g) of butter. When the butter has melted add the mushrooms and sauté them until they begin to colour. Then remove them from the heat. For the Masala butter, fry finely chopped onion and garlic in a little olive oil until soft and translucent. Add the curry powder and fry for a couple of minutes. Place the onion mix with the rest of the ingredients (except for the 200g butter) into a blender and blend to a rough paste. Then add the butter and blend until evenly mix. Slice the rump steak, arrange on a platter with the mushrooms and butter, and season to taste.

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