oh, how posh!

FOR THE MARINADE:

1 tablespoon sea salt or 1/2 teaspoon table salt

2 tablespoons black peppercorns, crushed

3 tablespoons finely chopped parsley

2 tablespoons finely chopped thyme

3 cloves garlic, crushed

1/3 cup vodka

1/4 cup olive oil

A slice of beef cut from the top of the rump, about an inch thick, weighing approximately 1 pound, 8 ounces

2 tablespoons vegetable oil (for frying)

FOR THE SAUCE:

3/4 cup plus 1 tablespoon beef stock, approximately

1 tablespoon butter

Preparation

Combine all of the marinade ingredients and put into a freezer bag with the rump slice.

Smear the contents around to get the beef evenly coated in the salt, pepper and herbs. Leave for two or three days in the fridge. This makes a really big difference, but if you can’t find the time, then leave the steak to marinate for a good 3 hours at room temperature.

Bring the beef in its marinade to room temperature. Take the steak out of the marinade, but reserve the marinade itself. Heat the vegetable oil in a large frying pan, and sear the beef on both sides over a high flame until it colors. Turn the heat down to low and cover the pan with foil as a lid. Cook for approx. 3 1/2 minutes on each side (or longer if you don’t like your beef rare) and then wrap in a layer of foil to rest while you make the sauce. I like the meat to rest, wrapped, for a good 15 minutes.

Strain the marinade into a measuring jug and then make the liquid contents up to 150ml with beef stock. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.

Carve the meat into thin diagonal slices, arrange on a plate, and pour over the sauce.

This goes great with boiled potatoes and a green salad.

Source: NIGELLA