75g butter 2 shallots 150ml red wine 50ml chicken or vegetable stock 2 rump steaks 1 tbsp vegetable oil buttered new potatoes and salad to serve
Melt 15g butter in a small pan and cook 2 finely chopped shallots, gently for 10 minutes until really soft.
Add 150ml red wine, let it bubble up then stir in 50ml chicken or vegetable stock.
Cook until the liquid is reduced to half.
Set aside to cool then mix into 50g butter, cover and chill until required.
Heat a heavy based frying or griddle pan until hot and cook 2 rump steaks, rubbed with a tbsp. vegetable oil and seasoned with salt and pepper for 2 minutes each side for rare, 3 minutes for medium and 4 for well done.
Remove from the pan to rest and keep warm for 5 minutes.
Serve with a blob of the red wine butter on top, buttered new potatoes and salad.