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Rump cap of Scotch beef, fried blade, blade mash, red wine and foie gras sauces by Clive Dixon

11 September 2006
Rump cap of Scotch beef, fried blade, blade mash, red wine and foie gras sauces by Clive Dixon

INGREDIENTS

(serves one)

125g-150g rump cap, fully trimmed
2.5cm slice of braised blade - use 30mm round cutter to cut a portion, using trimmings for mashed potato
1 portion of cooked creamed Savoy cabbage
1 x 30mm rösti potato
1 portion of mashed potato, mixed with blade trimmings
60ml rich red wine sauce
1 portion foie gras sauce, using liquor from braising blade mixed with foie gras butter, and blended

METHOD

Pan-fry the rump steak for three to five minutes on each side. Wrap it in clingfilm and rest.

Pan fry blade until crispy on both sides and leave to stand in a warm place for five to 20 minutes.

To serve, place the mashed potato at the base of plate. Carve rump in half and place on top of potato. Using a 30mm cutter at the top of plate, fill with cabbage, rösti potato and blade. Sauce rump with red wine sauce and blade with foie gras sauce.

Clive Dixon

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