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Pork Rump Steaks With Cider Béarnaise

Prep Time20 minsCook Time15 minsTotal Time35 mins

This is restaurant-quality food. Pork is perfectly safe and delicious served pink.
Make sure you rest it well after cooking for maximum succulence.

Béarnaise sauce
 80 ml Dry cider
 ½ Shallot, finely chopped
 ½ Apple, finely chopped
 15 ml Cider vinegar
 2 Egg yolks
 125 ml Melted butter or ghee (milk solids removed)
 A squeeze of lemon
 2 tbsp Finely chopped chives
Pork rump steaks
 200 g Pork rump steaks
 Salt and milled pepper
 10 ml Chopped rosemary
 olive oil
 Juice of half a lemon
 2 Green apples, cut into matchsticks
 Large handful of watercress, refreshed
 Shoestring potato fries, for serving

In a small saucepan, bring the cider, shallot, apple and vinegar to boil.


Cook over low heat until reduced to about 2-3 tbsp, then strain out the solids and cool.


Place the eggs and 2 tbsp (30ml) cider mixture in a double boiler and cook, while whisking continuously, until the mixture becomes light yellow and begins to thicken.


Remove from heat and blend in a blender until smooth.


With the motor running, slowly add the melted butter and then a squeeze of lemon.


Stir through the chives and season.


Set aside and keep warm.


Toss the steaks with olive oil and lemon juice until well coated then season well all over with salt and pepper.


Cook the steaks over medium hot coals (or in a hot griddle pan) until cooked to your liking.


Set aside to rest.


Toss the apples and watercress with a little apple cider vinegar and olive oil and season well.


Serve the steaks with a side of salad, shoestring fries and a generous helping of béarnaise sauce.