Pan-Fried Beef with Rhubarb and Chilli Compote
Simple steak dish complemented by a fruity rhubarb and chilli compote
Based on a 2cm/¾inch 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
- 15ml/2tbsp oil
- 25g/1oz butter
- 15ml/1tbsp oil
- 1 small red onion, peeled and finely chopped
- 5ml/1tsp dried red chillies
- 50g/2oz Demerara or soft light brown sugar
- 45-60ml/3-4tbsp set or runny honey
- 30ml/2tbsp balsamic vinegar
- 450g/1lb fresh rhubarb, trimmed and sliced
- To prepare the compôte, heat the oil in a pan, add the onion and dried red Cook the chillies 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 15ml/1tbsp oil and 25g/1oz 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.
- Note: The compôte is great served with cold roast meats and keeps well in the refrigerator for about 4 days.