Rump Steak with Bordelaise Butter

As the seasons change and we embrace the comforting allure of slow-cooked dishes, game birds, and venison, it’s easy for some cuts to slip from our radar. However, we believe it’s time to bring the spotlight back onto one of our all-time favourites - the rump steak.

Rump steak is a deeply flavourful cut, aged for at least 30-days to ensure the perfect balance of tenderness and richness. This timing coincides with the increased demand at Swaledale Butchers to prepare for the festive season. With more cattle processed, more butchery, and extra beef in the dry-aging room, we find ourselves with an abundance of perfectly aged rump steaks. By indulging in these exquisite steaks, you’re not just treating yourself but also supporting the delicate art of carcass balance - essential to whole carcass butchery.

To make these steaks even more irresistible, we’ve made a "Bordelaise butter." Inspired by the iconic French sauce, this compound butter combines shallots reduced in red wine, confit garlic, fresh thyme, and a touch of love. Cut into thick discs, it melts beautifully over the resting steaks, enhancing every bite with its rich, steak-specific flavour.

Pair your steak with crispy potatoes, seasonal leaves tossed in a sharp Dijon mustard vinaigrette, and a quick pan sauce for an unforgettable meal. Not only will you enjoy one of the finest steak dinners, but you’ll also play a part in maintaining the perfect flow of beef at Swaledale Butchers this festive season!