Classic Rump Steak

Perhaps your new favorite bean dish:

Briefly cool and dry the steaks. Score the edge of the fat all around so the steaks don’t bulge when roasted and cook evenly.

For the butter, rinse the kitchen herbs and dry them completely, even if they fall together a little. Cut them very small with a sharp kitchen knife.

Place the softened butter in a suitable bowl and whisk until smooth but not creamy. Remove the skin from the garlic, squeeze it out and add it. Season with salt, pepper and juice of one lemon. At the end, fold in the kitchen herbs. Firm up a bit, shape on prgament paper and carefully form into a roll. Leave to cool and firm up.

Heat the oil strongly in a frying pan and sear the steaks heartily on both sides for a minute each, so that the pores can close and a crust forms. Turn the meat, without bruising it, to the other side, seasoning with salt and seasoning with pepper. Reduce the heat and roast the steaks, turning, until the desired doneness.

Rest briefly. Cut the butter into slices. Arrange the steaks with the herb butter on plates. Serve with baked potatoes and small beans.

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