Ingredients:
BAKED POTATOES- 4 potatoes, washed, skins on
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 100g bacon pieces
- 30g butter, cut into cubes
- 3 tablespoons milk
- 2 tablespoons chopped chives
- 40g cheese, grated
- Sour cream to serve
- 1 x piece Green Meadows Angus Rump Steak
- The Four Saucemen Beef Rub
Method:
BAKED POTATOES
Pre-heat the oven to 200ºC. Rub the potatoes with olive oil and season with sea salt. Put into the oven (straight onto the rack) and bake for 1 hour or until a sharp knife or skewer inserted into the potato slides in without resistance. This time will vary depending on the size of your potatoes. Ours were on the smaller size so if yours are larger, they might take at least another 20 minutes to cook. Remove from the oven and cut a cross in the top of each potato, scooping out the flesh and putting it into a bowl.
In a heavy-bottomed frying pan over a medium-high heat, heat the olive oil and fry the onions and garlic until soft and translucent. Transfer the onions to the bowl along with the potato. In the same frying pan over a high heat, fry the bacon until crispy. Once cooked, cut into smaller pieces and add most of it to the potato mix, reserving enough to scatter over the baked potatoes when serving. Reserve the fat in the pan for cooking the steak.
Lastly add the butter, milk and most of the chives (again, reserve some as garnish) to the potato mix and season well with sea salt and freshly ground black pepper. Mix well then stuff this mixture back into the potatoes. Scatter over the cheese and return to the oven for 15 minutes or so, or until the cheese is golden and bubbly. Serve with a dollop of sour cream and a sprinkle of bacon pieces and chives.
ANGUS RUMP STEAK
Remove the steak from the fridge 30 minutes before you are going to cook it.
Rub the meat with olive oil then scatter an even layer of beef rub all over the meat. Heat the frying pan which contains the bacon fat and once hot, sear all sides of the meat before putting in the oven and cooking until your desired doneness is reached. We cooked our piece for 17 minutes. Again, the time will vary depending on the size and shape of your meat, how hot your oven is etc, so using a meat thermometer is always a good bet to make sure your meat is cooked to your desired doneness.
Once the meat is cooked, remove from the oven, cover loosely with tin foil and leave to rest for 10 minutes - cook your seasonal greens while it rests. Once rested, slice the meat and serve with the baked potatoes and seasonal greens.
