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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
Salad
 2 Green apples, cut into matchsticks
 Large handful of watercress, refreshed
 Shoestring potato fries, for serving
1

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

2

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

3

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.

4

Remove from heat and blend in a blender until smooth.

5

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

6

Stir through the chives and season.

7

Set aside and keep warm.

8

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

9

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

10

Set aside to rest.

11

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

12

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