Our Head Chef, Ben's Rump Steak with Butter & Tracklements Chilli Jam

Ingredients:

• 2 Farndon Fields Rump Steaks
• 1 Large tablespoon Tracklements chilli jam
• 20g Carron Lodge butter
• 1 Small handful of freshly chopped parsley
• 1 Tablespoon (per steak) of Farrington's Mellow Yellow rapeseed oil

Method:

1. Take your Farndon Fields steak out of the fridge an hour before starting to cook.
2. Season the steak with salt and pepper.
3. Add 1 tablespoon per steak of rapeseed oil to the frying pan.
4. Heat on a medium/high heat until the pan starts to show small whisps of smoke.
5. Lay the steak away from you gently into the hot pan and fry.
6. Keep the steaks moving around the pan to avoid hotspots, turning every one to two minutes.
7. After another 2 mins, melt a spoonful of butter in the pan and baste the steaks until you have achieved your preferred caramelisation.
9. Remove from the pan and rest for at least 4-5 minutes, which will make the steak super tender.
10. In a small pan, melt 20g of butter, 1 large tablespoon of Tacklements chilli jam, and a small handful of freshly chopped parsley.
11. Slice your steak and drizzle the buttered chilli jam all over.
12. Serve with your favourite Farndon Fields Shannon potato chips, a mixed salad, or some green beans & spinach.