Scottish | Kobe Beef
Rump Steak with Potato Gratin and Roasted Parsnips
By Brian Turner
Sep 2, 2004 - 4:07:00 PM

	2   250g/9oz Scottish kobe-style rump steak   3 Tbs   olive oil   1   potato; peeled and sliced thinly   1   leek; cleaned and sliced finely   150 ml   double cream   1   parsnip, peeled and cut into wedges   1 Tbs   unsalted butter     vegetable oil, for deep-frying     steak juice   150 ml   red wine   4 Tbs   balsamic vinegar   25 g   unsalted butter   CONDIMENTS     salt and freshly ground black pepper     Preheat the oven to 220C/425F/Gas 7. To roast the parsnip, heat 1 tbs oil and butter in a small ovenproof sauté pan. Add the parsnips and sauté for 3-4 minutes. In a separate small sauté pan heat 1 tbs oil for the gratin. Cook the leek for 1-2 minutes to soften. Stir in the cream, then the potatoes and season. Place 2 x 7.5cm/3in cooking rings in a medium gratin dish and fill with the potato mixture. Place the parsnips and potatoes in the oven and bake for 10-12 minutes or until cooked through and tender. Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one-third with vegetable oil and heat. To test if the oil is at the correct temperature, drop a small cube of bread into the oil. If it turns crisp and golden the oil is ready to use. (CAUTION: Hot oil is very dangerous and should not be left unattended.) Heat a griddle pan and brush with oil. Season the steak and griddle on each side for 1˝ minutes for rare, 2 minutes each side for medium and 2˝ minutes each side for well done. Meanwhile, deep-fry the leeks until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Using tongs, remove the steak from the pan and set aside on a plate to rest. Pour the wine and balsamic vinegar into the griddle pan in which the steak was cooked. Simmer until reduced by one-third. Stir in the butter. Season the parsnips. To serve, transfer the potato gratin to the serving plate using a fish slice. Carefully remove the metal ring. (CAUTION: the metal ring will be extremely hot, so use a cloth to protect your hands.) Place the steak on the gratin, topped with deep-fried leeks and the parsnips to the side. Drizzle with jus and serve.   Servings: 2 Yield: 1 Preparation time: 10 minutes Cooking time: 15 minutes Ready in: 25 minutes    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: vegetable oil, for deep-frying steak juice salt and freshly ground black pepper           Amount Per Serving       Calories   907.83   Calories From Fat (64%)   582.49       % Daily Value Total Fat 65.78g   101%   Saturated Fat 27.30g   136%   Monounsaturated Fat 30.99g       Polyunsaturated Fat 3.82g       Trans Fatty Acids 0.00g       Cholesterol 162.04mg   54%   Sodium 111.14mg   5%   Potassium 1156.30mg   33%   Carbohydrates 36.14g   12%   Dietary Fiber 4.71g   19%   Sugar 4.47g       Sugar Alcohols 0.00g       Net Carbohydrates 31.43g       Protein 33.78g   68%   Vitamin A 1077.22IU   22%   Vitamin C 18.23mg   30%   Calcium 103.11mg   10%   Iron 5.67mg   31%   Vitamin D 19.70IU   5%   Thiamin 0.29mg   19%   Riboflavin 0.14mg   8%   Niacin 5.90mg   29%   Vitamin B6 0.80mg   40%   Folate 80.95µg   20%   Vitamin B12 2.94µg   49%   Pantothenic Acid 1.01mg   10%   Phosphorus 396.40mg   40%   Magnesium 84.15mg   21%   Zinc 7.65mg   51%   Copper 0.44mg   22%   Manganese 0.93mg   47%   Selenium 12.71µg   18%   Alcohol 6.96g       Caffeine 0.00mg       Water 314.86g          Recipe Type main dish, meats   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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