Ingredients

180g Aged beef rump
60g of White sprouting broccoli
10g of Sea salt
50ml of Grapeseed oil
Dressing for the broccoli
- 30ml light soy sauce
- 30ml mirin
- 30ml sake
- 50ml olive oil
Put the soy, mirin and sake in a saucepan and reduce by 1/3. Set the pot aside and allow to cool then add the olive oil.
Black sesame puree
- 50g black sesame, toasted, cooled
- 70ml light soy sauce
- 45ml mirin
- 50ml rice wine vinegar
- 35g sugar
- 10g fresh ginger peeled
- 2 cloves of garlic peeled
- 25g white miso
- 50ml sesame oil
- 150ml grapeseed oil
In a high-speed blender add all the ingredients except the oils. Blend to a smooth paste.
Add the oils slowly so that they emulsify with the paste. You will end up with a black puree which should now go into the fridge to firm up ready for serving (min 1 hour ). You can get this puree done a day in advance if you like.

Method

Take the black sesame puree out of the fridge and allow it to come up to room temperature.
Get the beef out of the fridge 30 minutes before you want to start cooking it.
Preheat oven to 180C.
Make the broccoli dressing.
Heat a heavy based frying pan on the stove.
Season beef with salt.
Add 50ml of grapeseed oil to the hot pan, then seal all sides of the beef rump and remove from the pan. Once this is done, put the pan in the oven with a wire rack over it. Put the beef on the rack and cook for 8-10 minutes.
While the beef is cooking, put a saucepan of salted water on the stove.
Remove the beef from the oven and allow to rest for at least 10 minutes.
While the beef is resting, cook the sprouting broccoli for 3 minutes in the boiling water. Remove from the water and put the broccoli straight into the dressing that was made earlier.
Quickly put the beef back in the oven for 2 minutes to bring it back to a nice temperature.
On a low heat, warm the broccoli and dressing in the saucepan.
Put a spoon of sesame puree on a warm plate, place the broccoli on the puree to one side.
Remove the beef from the oven, slice in half and put on the plate. Spoon the warm dressing over the beef to finish.

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