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75 ml/5 tbsp olive oil
8–10 shallots, halved
2 garlic cloves, chopped
25 g/1 oz chopped thyme
Salt and freshly ground black pepper
4 rump steaks
Dijon mustard, to serve
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Method :
Heat the oil in a flameproof and ovenproof dish and fry (saute) the
shallots, cut-side down, until browned. Turn them over and brown the other
sides. Sprinkle with the garlic, thyme, salt and pepper, then toss the
ingredients together. Transfer to a preheated oven and cook at
200°C/400°F/gas mark 6 for about
40 minutes until tender and brown. About 10 minutes before they are ready,
preheat the grill (broiler), then grill (broil) the steaks for about 3
minutes each side until cooked to your liking. Serve the steaks and
shallots immediately, garnished with mustard. |