Rump Steaks with Horseradish Cream

Cook Time 30 minutes

Servings 2

Ingredients

2 x 250g rump steaks 

1 tsp olive oil

20g butter

3 sprigs of thyme

2 bay leaves

¾ cup beef or chicken stock

Salt and pepper

Horseradish Cream

125g crème fraiche or sour cream

2 tbsp freshly grated horseradish or 1 tbsp jarred horseradish cream

½ tsp white wine vinegar

Method

Remove your steaks from the fridge 45 minutes before cooking. Rub oil on both sides of the steak and season with salt.

Heat a pan over a medium to high heat and cook for 1-2 minutes on each side. Place the fat side down and render for another 2 minutes. Remove the pan from the heat, add the thyme, bay leaf and butter. Spoon the butter over the steak. Remove and allow to rest.

Place the pan back over medium heat and add stock. Simmer to reduce the pan juices.

In a bowl, combine the horseradish, vinegar, crème fraiche, salt and pepper. Stir to combine.

Slice steak and serve with a dollop of horseradish cream and the pan juices.