- 8oz Rump Steak
- 2 Sweet potatoes
- 20g Paprika
- 10ml Honey
- 1tbsp Wholegrain mustard
- 1 Courgette
- 1 Stick celery
- 1 Green pepper
- 1 Cucumber
- 1 White onion
- 1tbs Olive oil
8oz Rump Steak with a Honey and Mustard Glaze served with Sweet Potato and Paprika Chips and mixed green Ratatouille
8oz Rump Steak with a Honey and Mustard Glaze served with Sweet Potato and Paprika Chips and mixed green Ratatouille
Main cooked by Andrew Carlton during the Cheshire Heat of the North West Young Chef Competition 2015
Ingredients
Method
1. First warm oil in pan and dice all green vegetables and add to hot oil and fry but not brown then add hot stock water and reduce.
2. Once cooked at fresh spinach and basil whilst doing this peel sweet potato’s into fondants and cook like a fondant in butter and stock till just soft to touch.
3. Allow to cool once cooled you can chop into large chips (4 per potato) and fry in deep fat fryer once the skin is crispy remove and leave on paper to drain then coat in paprika.
4. Season the steak and then place into a hot pan to seal on both sides mix the honey and mustard whilst this is happening.
5. Once steak is sealed place honey and mustard into the steak pan and baste the steak and cook to medium rare.
6. Place the ratatouille first then crisscross the chips and finally place steak coating with the glaze just before serving.
