Angela Hartnett's rump steak with balsamic shallots and parmesan recipe

The most important thing when cooking steak is to buy the best-quality beef you can afford – the rest is simple.

(Serves four)
400g beef rump, cut into four 100g slices
4 large banana shallots
100g butter
3 tbsp balsamic vinegar
125ml vegetable stock or water
2 tbsp olive oil
300g mixed salad
Handful of shaved parmesan
50ml vinaigrette, for the salad

Give each steak a good bashing (use a rolling pin if you don't have a tenderiser), aiming for thickness of about 1cm. Leave them to one side.

Peel the shallots and cut them lengthways.

Put 50g butter in a pan to bubble, add the shallots, season and cook on medium for around three minutes until they start to colour.

Deglaze with the vinegar and add 4 tablespoons of stock, reduce the heat and cook for a further 5-10 minutes, turning occasionally until they are soft.

Place a pan on a high heat with the oil, season the steaks and add them.

Colour on both sides, then add a knob of butter and continue cooking – about 2½ minutes each side will give you a nice medium steak.

Remove from the pan and allow to rest for 2-3 minutes.

Dress the salad with the vinaigrette.

Slice the steak, place it over the onions, drizzle with the cooking juices and serve with the salad and shaved parmesan.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

Thanks to who have provided this article. View the original here.