Rump steak with parsley butter

Ingredients for 2 servings:

• 30 g butter
• 1 tbsp oil (sunflower oil)
• 2 rump steak(s), room temperature, each about 170g in weight and 2cm thick
• e.g. salt and pepper
• 55 g butter, soft
• 5 ½ tsp fresh parsley, finely chopped
• dashes lemon juice
• some salt
• some cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 36 minutes

First, cream the room-temperature butter until smooth. Add the parsley, lemon juice, salt, and cayenne pepper, and continue stirring until well blended. Roll the butter into a 2.5cm diameter log in wax paper. Refrigerate for about 2 hours. The butter will keep frozen for up to 1 month. For the steaks, melt 30g of butter in a pan over high heat. Sear the steaks for 1 minute on each side. Reduce the heat, season with salt and pepper, and continue cooking to taste: 2-3 minutes for rare, 4-5 minutes for medium, or 6-8 minutes for well-done. Transfer the finished steaks to plates and spoon any remaining pan juices over the top. Cut the butter into 6 slices and garnish each steak with 3 slices of butter.