This premium cut of rump has no fat or gristle and is normally cut into large medallions.
There are normally five ways to cook steak depending on how you like yours done. They are as follows: Rare, Medium Rare, Medium, Medium Well and Well Done. Most chefs use the ‘give’ test, which is using the knuckle of a forefinger to see how the steak is cooking. The more ‘give’, the rarer the meat, to hardly any, which signifies well done. Using a meat thermometer is probably a more reliable way to ensure your steak is cooked properly.
Basing the thickness of your steaks on 2 cm the core temperature and approximate cooking times should be as follows:
Rare: 30-51º C 2-3 minutes each side
Medium Rare: 57-63º C 3-4 minutes each side
Medium: 63-68º C 4 minutes each side
Medium Well: 72-77º C 5 minutes each side
Well Done: 77º C + 6 minutes each side
4 shallots (finely chopped)
50g dried morel mushrooms (soaked for 2 hours)
100g Porcini mushrooms (fresh, thinly sliced)
100g unsalted butter (chilled)
4 tbs Madeira, Marsala or sweet sherry
2 tbs balsamic vinegar
6 tbs double cream
Sea salt and freshly milled black pepper
Heat the butter in a pan and add the shallots. Cook for about 5 minutes until soft.
Drain the reconstituted morels but save the liquid. Add these to the pan and cook for 10 minutes.
Add the sliced porcini mushrooms and continue to cook for a further 5 minutes.
Add the alcohol, balsamic vinegar and cream. Simmer for 10 minutes.
Season to taste. If the sauce is too thick, use some of the morel water to thin it.
A wild mushroom sauce (see below) is a nice accompaniment with this steak.