James Martin shows you how to cook a great rump steak with homemade béarnaise ... Equipment and preparation: You will need a deep fat fryer for this recipe.
Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the béarnaise sauce, place the vinegar, white wine, peppercorns and ...
This recipe uses rump cap steak. Ask your butcher to trim ... Add thyme sprig and roast for about 25 minutes. If onions start to brown too much, cover with tinfoil and add a little wine or water ...
The molars might have to do a tad more work but your taste buds will be rewarded. Bring on the lamb rump, I say. Serve this lamb with my beans with crumb topping.