Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Rump steaks with shallots and marrowbones, by Pierre Koffmann

23 October 2007
Rump steaks with shallots and marrowbones, by Pierre Koffmann

Ingredients
(Serves four)

4 large marrowbone rings
Salt and pepper
4 x 225g single rump fillets, thick-cut
Vegetable oil
50g butter
200g shallots, finely chopped
Garnish: potatoes

Method
Season marrowbones well. Roast in a hot oven for about 10 minutes until marrow is soft. Reserve. Pan-fry rump steaks.

When cooked, top with a thick layer of finely chopped shallots and dot with butter. Cover. Rest in a warm place for 10 minutes until shallots are soft. Dress plate and garnish with potatoes.

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