Beef Rump with Hollandaise Sauce, Roasted Chestnuts & Brussels Sprouts

Beef Rump with Hollandaise Sauce, Roasted Chestnuts & Brussels Sprouts

INGREDIENTS

• 2 rumps steaks
• 500g brussels sprouts
• Olive oil
• 125g cooked chestnuts, crumbled into halves
• 1 small lemon
• 1 onion, diced
• 4 garlic cloves, chopped
• 1 spring fresh rosemary

Hollandaise sauce:

• 3 egg yolks
• 100 ml white vinegar
• 150 gr melted butter
• Fresh tarragon

INSTRUCTIONS
Step 1. Heat the oven to 180°C, score the chestnuts with a sharp knife and roast for 10 minutes.
Step 2. Once cool, peel and roughly chop chestnuts into pieces. Cut the sprouts in half and place in a baking tray.
Step 3. Add onion, garlic, rosemary and chestnuts, then toss with a pinch of salt, pepper and olive oil until evenly coated. Roast for 15 minutes.
Step 4. Add a fresh squeeze of lemon and rind just after taking the tray out of the oven.
Step 5. Meanwhile, season the steaks with salt and pepper and grill in a hot pan for 2 minutes on each side and put aside to rest, covered and in a warm place.
Step 6. To make the Hollandaise sauce heat up some water in a saucepan on medium heat.
Step 7. Whisk egg yolks with vinegar and start cooking, whisking continuously until thickened to a custard consistency.
Step 8. Remove from the heat and gradually incorporate the melted butter to create an emulsion, then add the chopped tarragon.
Step 9. Serve the rumps topped with hollandaise sauce, roasted brussels sprouts and chestnuts.