Ingredients:
- 300g rump steak
- 80g cherry tomatoes
- 2 figs
- 3g fresh curry leaves
- 2g tarragon leaves
- 2g dry province blend of herbs
- 50g butter
- 6g sea salt
- 3g crashed black pepper corn
- 10g brown sugar
- 10g olive oil
Preparation:
Remove the rump steak from the refrigerator 10 minutes in advance. Prepare a cooling rack over a large plate (or set a small overturned plate on top of the large plate).
Season the rump steak on both sides with sea salt and pepper.
In a sauté pan heat the butter over a medium heat add the cherry tomatoes and cook for 5 minutes, add the brown sugar and cook for another 2 minutes, add the curry leaves a pinch of sea salt, a pinch of black pepper and removed from the pan.
Heat the olive oil in a heavy frying pan over a high heat. place the rump steak and reduce the heat to medium, add the butter and tarragon leaves, in a motion away from yourself so as not to splatter you with hot fat. For rare steak , cook 1 ½ minutes each side. For medium 3 minutes each side. Occasionally rotating the steak in frying pan and spooning hot fat over it.
Remove the steak to the rack and season with sea salt and pepper on both sides. Let rest for 1 minute and serve immediately.
Place the steak on the plate on top some of the liquid of the cherry tomatoes, place around the cherry tomatoes, cut the fig in quarters and place the around, sprinkle some province herbs on top of figs and the cherry tomatoes.
Recipes by chef Petros Andrianou
