Ingredients

Ingredients For the rump steak

• 250g/9oz rump steak

• dash olive oil

• salt and freshly ground black pepper

For the beetroot purée

• 10 baby beetroots, peeled, trimmed

• 2 garlic cloves, peeled, roughly chopped

• 1 banana shallot, peeled, roughly chopped

• 100ml/3½fl oz water

• fresh bay leaf

• 30g/1oz unsalted butter

• 1 tsp caraway seeds

• ½ lemon, juice only

• salt and freshly ground black pepper

• pinch caster sugar

For the sautéed potatoes

• 1 tbsp olive oil

• 1 banana shallot, peeled, finely sliced

• 1 garlic clove, peeled, finely chopped

• 1 large potato, peeled, cubed into 2½cm/1in size pieces

• 25g/1oz butter

• salt and freshly ground black pepper

For the sage fritters

• 300ml/½ pint vegetable oil, for deep-frying

• 200g/7oz self-raising flour

• 3 tbsp cornflour

• pinch ground turmeric

• fizzy water

• 6 fresh sage leaves

Description

Recipe Uses 250g/9oz Rump Steak, Dash Olive Oil, Salt And Freshly Ground Black Pepper, 10 Baby Beetroots, Peeled, Trimmed, 2 Garlic Cloves, Peeled,...

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