Friday nights have always been quick easy suppers, when I worked full time as a Theatrical Agent it was because I was generally on my knees by Friday with all the late nights at the theatre and early breakfast meetings. Fridays are about breathing a sigh of relief and settling down on the sofa with a large glass of wine so recipes tend to be simple.
So this morning, I pulled open the freezer drawers to find a couple of rump steaks left from our extremely impressive delivery of Organic beef a while back from the Royal Warrant Holders Donald Russell ... gorgeous meat so tender and succulent. They have been supplying meat the world over for 37 years, including a number of Michelin starred restaurants. Definitely worth the extra expense to know you're eating good quality meat, I'm of the opinion that less is more when it comes to food.
My steaks are really very simple, preparation time is no more than 5 minutes:
2 large shallots
1 glove of garlic
1 bay leave
a pinch of oregano
2 rump steaks or any other cut of steak
5 tablespoons of olive oil
a couple of splashes of white wine
Salt and Pepper
Thinly slice the shallots and garlic, then place in a non stick pan with 5 tablespoons of olive oil (the French traditionally use butter so up to you). Let them sweat for about 5 minutes or until the shallots are translucent, chuck in the steaks, a couple of splashes of white wine, the oregano and the paprika. Cook for about 10-15 minutes depending on how well done you like your meat and until the wine has had a chance to infuse the meat and shallots. I'll leave those timings to your very capable eye. Season to taste and serve with plenty of chips (I was feeling lazy tonight so we just had Waitrose oven ready Chunky chips) and some green beans and/or peas. I love a bit of Bearnaise on the side but actually it's not necessary when the meat is this juicy and tasty. Enjoy cooking!
So this morning, I pulled open the freezer drawers to find a couple of rump steaks left from our extremely impressive delivery of Organic beef a while back from the Royal Warrant Holders Donald Russell ... gorgeous meat so tender and succulent. They have been supplying meat the world over for 37 years, including a number of Michelin starred restaurants. Definitely worth the extra expense to know you're eating good quality meat, I'm of the opinion that less is more when it comes to food.
My steaks are really very simple, preparation time is no more than 5 minutes:
2 large shallots
1 glove of garlic
1 bay leave
a pinch of oregano
2 rump steaks or any other cut of steak
5 tablespoons of olive oil
a couple of splashes of white wine
Salt and Pepper
Thinly slice the shallots and garlic, then place in a non stick pan with 5 tablespoons of olive oil (the French traditionally use butter so up to you). Let them sweat for about 5 minutes or until the shallots are translucent, chuck in the steaks, a couple of splashes of white wine, the oregano and the paprika. Cook for about 10-15 minutes depending on how well done you like your meat and until the wine has had a chance to infuse the meat and shallots. I'll leave those timings to your very capable eye. Season to taste and serve with plenty of chips (I was feeling lazy tonight so we just had Waitrose oven ready Chunky chips) and some green beans and/or peas. I love a bit of Bearnaise on the side but actually it's not necessary when the meat is this juicy and tasty. Enjoy cooking!
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