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Rump Steak with Blue Cheese and Pickled Walnuts

Rump Steak with Blue Cheese and Pickled Walnuts

Sous-Vide Rump Steak, blue cheese and Opies Pickled Walnuts combine to make a delicious meal

Course Main
Cuisine British
Keyword Blue Cheese, pickled walnuts, steak
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time Without Sous-Vide 12 hours
Servings 2
Author Fiona Maclean

Ingredients

Steak

  • 2 Rump Steaks Trimmed of Fat
  • 1/4 jar Opies Pickled Walnut
  • 50 g Crumbly Blue Cheese Cashel Blue or Roquefort are perfect
  • Salt and Pepper
  • 30 g Butter

Salad

  • 1/4 Jar Pickled Walnuts Sliced and cut into small pieces
  • 1 head Chicory
  • 1 large handful Rocket
  • 50 g Crumbly Blue Cheese
  • 1 Banana Shallot Peeled and sliced finely
  • 50 ml White Wine Vinegar
  • 50 ml Water
  • 50 g Sugar
  • 1 tbsp Walnut Oil

Instructions

Steak

  1. Trim the steaks of any excess fat

  2. Mash the blue cheese with a fork and add a little water till you have a paste

  3. Season the steaks with pepper and then coat with the blue cheese

  4. Put each steak into a vacuum bag and seal

  5. Prepare a water bath to 49c (for rare meat) or 54c for medium-rare) and cook the steaks for between 45 minutes and 1hr 30

  6. Heat a heavy-based frying pan with the butter

  7. Take the steaks from the vacuum bags and sear on both sides for a minute

  8. Remove from the pan and allow to rest while you prepare the walnuts

  9. Reserve two of the walnuts

  10. take the rest of the walnuts and a little of the pickling juice and blend with a fork or a wand blender till you have a smooth puree.

  11. Slice each of the two walnuts into four rounds.

  12. Put the steak on top of the salad and garnish with the walnuts and a few sprigs of chopped parsley

Salad

  1. Start by dissolving the sugar in the water and vinegar.

  2. Add the shallot slices and simmer gently for 10 minutes

  3. Once the shallots are softened, remove from the heat and allow the mixture to cool

  4. Trim the chicory and wash and dry the rocket as required

  5. Crumble the cheese

  6. Arrange the chicory around two dinner plates or shallow bowls

  7. Add the rocket to fill in the gaps

  8. Add a few of the pickled shallot bits and the blue cheese crumbles

  9. Top with pickled walnut pieces and then drizzle with walnut oil

To Finish

  1. Once the steak has rested, put a dollop of the pickled walnut puree onto the salad

  2. Put the steak on top

  3. Garnish with the remaining slices of pickled walnuts and a little chopped parsley

Recipe Notes

If you are not using a sous-vide, make up the blue cheese paste the night before you want to cook and use it as a marinade.

When you are ready to cook, proceed as in the main recipe, but cook your steak for 3-4 minutes per side for medium-rare and 5-6 minutes per side for rare.