Red wine and steak are a match made in heaven so naturally the honey-roasted grapes will elevate this to the next level.
- 250 grams camembert
- 250 grams seedless red grapes
- ¼ cup olive oil
- 1 Tbsp. honey
- 1 kg rump steak, at room temperature
- 3 Tbsp. butter
- 2 Tbsp. chopped rosemary
- 1 loaf ciabatta, sliced and toasted
PREHEAT oven to 180℃.
BAKE whole camembert on a baking paper-lined baking tray for about 5 minutes, until firm on the outside but melted on the inside.
TOSS grapes, 3 tbsp olive oil and honey on a baking tray. Bake for 10 minutes, until soft.
SEASON steak on both sides with salt and pepper. Heat remaining oil in a pan over medium-high heat. Once hot, add the steak and fry for about 3 minutes on each side depending on your preferred doneness. Add the butter and rosemary and cook for an additional 2 minutes, spooning the butter over the steaks as it cooks. Remove steak from the pan and allow to rest for 5 minutes.
SLICE steak into thin pieces and arrange on a platter with creamy camembert, roasted grapes and toasted ciabatta.
Tip: Allowing steak to rest before slicing it up, even for a few minutes, allows the juices to be reabsorbed and redistributed within the steak preventing it from drying out.