Roasted rump cap steak, onion puree, caramelised onion and bordelaise sauce

Kiwi chef David Schofield shares this recipe from the menu of his soon to open restaurant Meat, Fish, Wine in Auckland. The onion puree, caramelised onions and bordelaise sauce can be made ahead of time and reheated just before serving. The herb baste is brushed over the steak while it cooks and then a little is drizzled over at serving time. This recipe uses rump cap steak. Ask your butcher to trim and portion your meat if you’re not comfortable cutting it yourself.

Directions

Herb baste

5 sprigs thyme, just the leaves
1 large garlic, peeled and crushed
20g parsley, picked and washed
1 shallot, peeled and finely chopped
45ml olive oil
20ml red wine vinegar

Onion purée

The trick here is to take the cooking of the onions really slowly. Longer and lower is better.

2 onions, peeled and thinly sliced
25g butter, preferably unsalted
100ml cream
Pinch salt and freshly ground white pepper

Caramelised onions

10ml olive oil

2 onions, peeled and halved
Thyme sprig
10g unsalted butter
Salt
White pepper

Bordelaise sauce

100g shallots, peeled and finely diced
250ml red wine (a good strong type or even a Bordeaux if you have it)
1 sprig thyme
1 bay leaf
Few parsley stems
1 litre beef or veal stock
Bone marrow, diced (buy split marrow bones from your butcher, scoop out marrow, soak in icy water and refrigerate overnight)
Good pinch chopped parsley for serving

Cook's note:Please don't use Tetra Pak stocks or bouillon cubes … they really aren't as good as a real stock and so many supermarkets sell the real thing. If you must use these, then don't reduce the sauce too much, and make sure you taste … you can always thicken it with a little bit of cornflour or arrowroot mixed with cold water.

Beef

Take the steak out of the fridge 1 hour before cooking so it comes to room temperature and use a heavy bottomed pan. Rub the steak with oil and salt, rather than oiling the pan.

4 rump cap steaks, about 250g each, fat trimmed but not completely removed
30ml olive oil
Salt flakes to taste

To assemble and serve

Reheat components of dish at serving time, as your steak rests. Pour a little bordelaise sauce with the diced marrow over your meat, along with a drizzle or two of herb baste, a spoonful of onion puree and a caramelised onion half.