We’ve given this grass-fed Argentinian Rump Heart a European makeover, but keeping with their traditional slow and low cooking style.
Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak accompaniment around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. If you want to show off, and you’re using a charcoal BBQ, you can use a red-hot piece of charcoal to melt the butter on top of the steak for a few seconds.
It's so simple, yet so incredibly good!
Serves 11 based on 200gm portion of rump
Method
Step 1: First, brush your Rump Heart with a little neutral oil. Season all over with the salt. We like to cook this ‘reverse sear’ to a perfect medium rare, or medium if you prefer.
Step 2: If you have a BBQ with a lid, regulate the temperature at 110C and cook indirectly, meaning on the opposite side of the coals, until the internal temperature reaches 53C. We used a handful of cherrywood chips soaked in water for an hour, to give a sublte smoky flavour.
Step 3: Cooking time should take around 1-2hrs, but check the temperature of the meat at regular intervals using an instant read thermometer. Then finish by moving the rump heart directly over the coals and sear for 1-2 minutes both sides. Rest for 10 minutes before carving into thin slices. Follow the same instructions if using an oven, although most ovens will run slightly hotter, so check the internal temp regularly to ensure you don’t overcook. You can sear the rump heart in a griddle pan or a large frying pan with a little extra neutral oil. Allow the same rest time.
Step 4: To make the butter, combine all the ingredients to a food processor, or by hand, and blend until smooth and all the ingredients are well incorporated. The butter will keep for three days in the fridge or 3 months in the freezer.
Step 5: To serve, carve pencil thin slices of the rump heart against the grain, followed by a large spoonful or quenelle of Café du Paris butter. Serve some extra veggies alongside, like hassleback potatoes and seasonal greens or salad.
Enjoy!
This recipe was crafted by Sam and Shauna of Hang Fire BBQ, award-winning BBQ chefs and experts in Southern Soul Food. Bringing their unique expertise, they’ve created these dishes to add bold flavours and a touch of smokehouse magic to your table.
Where you can find them:
- @hangfirebbq
- https://samandshauna.com/
This product stored frozen
