Tip: You can make up bigger batches of the caramelised onions and the butter, as they both freeze very well.
Serves 2
Ingredients
2 large onions
30g butter
2 thyme sprigs
400g tin butter beans, with the liquid
2 x 170g Hunts Premium beef rump steaks
6 cavolo nero leaves
Cafe de Paris butter
150g soft unsalted butter
1 tbsp English mustard
1 garlic cloves, crushed
3 anchovies, chopped
1 shallot, finely chopped
1 tbsp paprika
2 tsp mild curry powder
1 tsp flaky salt
1/2 lemon, zested
2 tbsp mixed soft herbs (e.g parsley, chives, tarragon, dill)
1 tbsp capers, roughly chopped
Method:
1 Thinly slice the onions and place them in a heavy-based pan with the butter and a generous pinch of salt. Cook gently over a low heat for an hour, stirring regularly to prevent catching and encourage an even colour. Once the onions are richly caramelised, add the beans along with their liquid and simmer gently until reduced by roughly half.
2 Make the cafe de Paris butter by mixing all the ingredients together thoroughly. Spoon onto a sheet of greaseproof paper, roll into a log and twist the ends to help get a nice round shape to the butter. Place in the freezer to firm up.
3 Heat a large frying pan over a high heat until smoking hot. Season the steak generously on both sides with salt and black pepper. Add a splash of oil to the pan, then cook the steak for around 1½ minutes per side, depending on thickness and your preferred doneness. Transfer to a board and leave to rest for a few minutes before slicing.
4 Bring a pan of salted water to the boil and cook the cavolo nero for 3 minutes until tender. Drain well and season to taste. Slice the steak and pour any resting juices into the beans. Spoon the beans onto plates with the cavolo nero, top with the steak, and a thin slice of the butter, so it melts over the steak infusing it with flavour.
