Rump Steak With Rich Jus, Boulangère Potatoes & Asparagus inspired by The Great Gatsby (2013)
The Great Gatsby (2013), Dinner is served in the Gatsby manor, including asparagus and an opulent meat dish. (8 mins 56 seconds)
Dine like it’s the Roaring Twenties with this opulent special, inspired by The Great Gatsby. For an extra special night in, serve tender, 21-day aged British picanha rump steak with rich jus, a classic French sauce cooked with pancetta lardons and caramelised onions. Finish with asparagus spears and melt-in-your-mouth boulangère potatoes for a night to remember.
This recipe is gluten-free and suitable for coeliacs.
For 2 people [double for 4]
1 balsamic vinegar sachet (15ml)
2 x 150g British beef picanha rump steaks
120g asparagus spears
1 Knorr beef stock cube
20g onion marmalade
80g British pancetta lardons
1 brown onion
You’ll also need
- Butter, milk, pepper, salt, vegetable oil
Cooking instructions 50 mins
For 2 people [double for 4]
Preheat the oven and start your boulangère potatoes. Set the oven to 200°C/ 180°C (fan) / 425°F/ Gas 7. Boil a kettle. Peel, finely slice the potatoes and 1/2  brown onion. Finely chop the remaining onion for your sauce. Dissolve the Knorr beef stock cube[s] in 250ml [450ml] boiled water. Strip the thyme leaves from their stalks and chop them finely. Discard the stalks.
Finish preparing your boulangère. Layer the sliced onion and potatoes in an oven-proof dish, approx 25cm x 15cm (save the best-looking potato slices for the top layer). Sprinkle every layer with a pinch of salt and pepper and a little chopped thyme (save some thyme for the sauce in step 3). Pour 100ml [200ml] of the beef stock (save the rest for later) and 150ml [300ml] milk over the potatoes. Dot the top layer with 30g [60g] butter. Place the dish in the oven for 30-35 minutes or until fork-tender and golden brown – these are your boulangère potatoes.
Cook the pancetta and chopped onion for the jus. Whilst the boulangère potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once the pan’s hot, add the pancetta lardons and cook for 5 minutes or until starting to crisp. Once crisp, add the chopped onion and remaining thyme. Cook for 4-5 minutes or until the onion has softened and then transfer to a plate.
Prepare your steak for frying. Give the pan a quick wipe and return it to a high heat. Pat the rump steaks dry with kitchen towel, rub them with vegetable oil and season both sides generously with salt.
Once the pan is very hot, add the steaks. For medium-rare, cook for 2-3 minutes on each side. For medium, cook for 3-4 minutes. For rare, cook for 2 minutes maximum on each side. Tip: To get that restaurant look and caramelised flavour, resist the temptation to move the steaks around in the pan – it stops them from browning nicely. Once cooked, transfer the steaks to a chopping board, cover with a clean tea towel and leave them to rest in a warm place. Use the same pan for step 6.
While the steaks are resting, add the cooked pancetta and chopped onion to the pan with the balsamic vinegar, onion marmalade and remaining beef stock. Reduce the heat to medium and cook for 10 minutes or until thickened so it coats the back of a wooden spoon and has a rich flavour. Season with pepper and stir in a knob of butter – this is your rich jus.
While your sauce is reducing, re-boil the kettle. Pour the boiling water into a pan over a high heat. Add a pinch of salt. Once the water comes back to the boil, add the asparagus and cook for 4 minutes or until tender, then drain. Tip: Adding salt to the water keeps your asparagus bright green.
Serve up! Plate up each steak with the boulangère potatoes and asparagus spears, with the rich jus to the side. Enjoy!