- 100g/3½oz rump steak
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tbsp chopped fresh chives
- 1 tbsp green peppercorns, crushed
- 3 tbsp olive oil
- 1 tbsp water
- 1 tsp caster sugar
- salt and freshly ground black pepper
- 150g/5oz plain flour
- 200ml/7fl oz fizzy water
- vegetable oil, for deep frying
- 1 shallot, peeled, cut into thick rings
- 1 handful green beans, trimmed
- ½ baking potato, peeled, grated
- 1 tbsp olive oil
- 1 tbsp butter
- salt and freshly ground black pepper
- For the steak, season the steak with salt and freshly ground black pepper. Heat a griddle pan until hot, brush the steak with the olive oil and fry on the griddle for 3-4 minutes on both sides (for medium), or until cooked to your liking. Remove from the pan and leave to rest on a warm plate covered with foil.
- For the dressing, whisk all of the dressing ingredients together in a bowl and set aside.
- For the tempura, mix the flour with enough water in a bowl to make a batter with the consistency of single cream.
- Half-fill a deep, heavy-based pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Dip the shallot rings and beans into the batter before deep-frying in the oil for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
- For the rösti, place the grated potato into a clean tea towel and wring out any excess moisture. Heat the olive oil and butter together in a small frying pan and pack the grated potato into the pan. Season well with salt and freshly ground black pepper and fry over a medium-low heat for 5-7 minutes on both sides, or until golden-brown and cooked through.
- To serve, place the tempura shallots and green beans alongside the steak. Place the rösti next to the steak, then drizzle over the mustard and peppercorn dressing.