Pan-Fried Beef with Rhubarb and Chilli Compote
Simple steak dish complemented by a fruity rhubarb and chilli compote.
Based on a 2cm thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
- 4 lean sirloin or rump steaks
- 2 tablespoons oil
- 25g butter
- 1 tablespoon oil
- 1 small red onion, peeled and finely chopped
- 1 teaspoon dried red chillies
- 50g Demerara or soft light brown sugar
- 3-4 tablespoons set or runny honey
- 2 tablespoons balsamic vinegar
- 450g fresh rhubarb, trimmed and sliced
- To prepare the compôte, heat the oil in a pan, add the onion and chillies. Cook over a low heat for 5 minutes.
- Add the demerara or soft light brown sugar and set or runny honey and balsamic vinegar and continue to cook over a low heat for 2-3 minutes, or until the sugar has dissolved.
- Add the rhubarb to a stainless steel or non-stick pan. Cover and cook over a low heat for 8-10 minutes or until the rhubarb is tender, stirring occasionally. Season to taste and set aside until required.
- Heat 1 tablespoon oil and 25g butter in a non-stick or griddle pan. Season 4 lean beef rump or sirloin steaks and fry the steaks over a medium heat according to preference.
- Serve with steaks with a spoonful of the compôte (hot or cold), mini jacket potatoes and fresh watercress leaves. Serve any remaining compôte separately.