Roasted Rump Steak | Recipe by

Roasted Rump Steak with Smoked Semi-Dried Tomato, Tarragon & Caper Emulsion and Triple Cooked Chips

Roasted Rump Steak with Smoked Semi-Dried Tomato, Tarragon & Caper Emulsion and Triple Cooked Chips Beef
  • COOK TIME: 12 hours


  • 4x 225g well-aged rump steaks
  • 4x vine ripened plum tomatoes
  • Smoked Maldon sea salt
  • 2 tsp chopped thyme
  • 2kg lover’s choice potato
  • 2 tbsp. finely chopped shallot
  • 1 bunch tarragon
  • 6 tbsp. baby capers in brine
  • 150 mls home-made mayonnaise
  • 100mls home-made hollandaise sauce
  • Sea salt
  • White pepper
  • Olive oil


The chefs choice of steak, it carries rich beef flavour and marries perfectly in this recipe for classic steak and chips


1. Season the rump steaks with sea salt and white pepper, place in the vacuum pouches and seal

2. Cook the steaks in a preheated water oven at 55 degrees for 45 minutes. Chill immediately or use straight away

3. Core the vine tomatoes with a small knife, cut the tomatoes in half

4. Season the tomatoes with the smoked sea salt and a little chopped thyme then drizzle with a little olive oil

5. Place the tomato halves onto a wire rack and place into the dehydrator at 75 degrees for 12 hours, retain till use

6. Mix together the mayonnaise and the hollandaise, fold in the chopped shallots

7. Finely chop the tarragon and add to the hollandaise mixture

8. Finely chop the caper berries and add to the mix, adjust the seasoning to taste

9. Peel the potatoes and rinse, then chop to your desired chip size, rinse under cold running water for 5 minutes to wash of the starch.

10. In a gently simmering pan of water cook the washed chips until the chip falls off a sharp knife.

11. Take from the water and cool in the fridge overnight

12. Next day blanch the chips in 140 degree dripping in the fryer and cool again

13. To serve heavily caramelize the rump steaks in a hot skillet or BBQ

14. In hot oil(180 degree) crisp up the chips and season with smoked salt

15. Serve the steaks with chips , tarragon and caper emulsion and the dehydrated tomatoes

Chef’s Tip

For a little decadence why not infuse the steaks with a little white truffle paste. Place into the pouch before cooking. This will permeate through the steak.



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