21-Day Aged Rump With Truffle-Crumb Pomme Purée & Peppercorn Sauce inspired by Squid Games (S01E08)
Squid Games, The finalists eat a steak dinner. (S01E08, 9 mins 42 seconds)
This one’s a dinner for winners. Umami-rich rump delivers deep flavour and melt-in-your-mouth texture. Served with buttery cavolo nero and a truffle-topped pomme purée — dinner doesn’t get more decadent than this.
For 2 people [double for 4]
- 150g cavolo nero
- 3 white potatoes
- 2 shallots
- 8ml truffle flavoured extra virgin olive oil
- 80ml double cream
- 15ml Chinese rice wine
- 5.5g beef stock mix
- 2.5g cracked black pepper
- 2 x 150g British rump pavé steak
- 30g panko breadcrumbs
You’ll also need
Butter, milk, salt, vegetable oil
Cooking instructions 50 mins
For 2 people [double for 4]
Boil a kettle, then take your steaks out of the fridge, open the packet and let them adjust to room temperature. Peel the potatoes and chop them into bite-sized pieces, then add them to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot.
Preheat the oven to 200°C / 180°C (fan) / gas 6. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium high heat. Once hot, add the panko breadcrumbs and a pinch of salt. Cook for 6-8 min or until golden, stirring frequently. Once golden, transfer the golden breadcrumbs to a bowl until ready to serve and reserve the pan for later.
Return the cooked potatoes to a low heat with half the double cream (save the rest for later!), 50ml [100ml] milk and 1  knob[s] of butter. Season with a pinch of salt and mash until smooth – this is your pomme purée. Set the pomme purée aside (keep it in the pot!), ready to reheat later.
Tip: For extra smooth pomme purée add to a food processor and blitz until very smooth.
Remove the tough stalks from the cavolo nero, then wash and chop roughly. Line a baking tray with a large piece of tin foil. Add the chopped cavolo nero to the middle of the foil with a few small knobs of butter and 3 tbsp [6 tbsp] water. Scrunch the edges of the foil around the cavolo nero to form a sealed parcel then put the tray in the oven for 15 min or until tender.
Return the reserved pan to a high heat and pat the rump steaks dry with kitchen paper, then drizzle them with vegetable oil and season with salt. Once very hot, add the seasoned steaks to the pan. For rare, cook for 2-3 min max on each side; for medium- rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side. Once the steaks are cooked, transfer them to a clean plate to rest (reserve the pan).
Meanwhile, peel and finely dice the shallots. While the steaks are resting, return the pan to a medium heat. Once hot, add the diced shallot with 1  knob[s] of butter and cook for 2-3 min or until softened. Add the remaining double cream, beef stock mix, cracked black pepper, Chinese rice wine and 50ml [90ml] boiled water. Cook for 4-5 min or until thickened – this is your peppercorn sauce.
Pour any resting juices from the steaks into the peppercorn sauce. Gently reheat your pomme purée, stirring frequently. Serve the rump steak and peppercorn sauce with the cavolo nero and pomme purée to the side. Sprinkle the golden breadcrumbs over the pomme purée and drizzle with the truffle oil. Enjoy!