• x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter
  • x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter
  • x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter
  • x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter
  • x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter

x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter

Offer £15.00 Save £3.00 Regular price Was £18.00

Sold out
  • Each pack contains 450g rump steak & 75g Roquefort Butter and serves 2
We currently have 0 remaining in stock.

For delivery 22-25 November

  • delivered fresh
  • suitable for freezing
  • native breed
  • grass-fed
  • cook on the bbq

Product description

This month we are thrilled to be reuniting with one of our favourite chefs and dearest friends, Henry Harris. You may recall our sensational collaboration back in February, when we joined forces to create a truly delicious rendition of a Toulouse sausage. It was a joy to work together; so, when we were presented with the opportunity to once again collaborate with Henry and his team at Bouchon Racine, we jumped at it.

At Bouchon Racine, Henry and his team cook classic French food that pays homage to the very best bistros of Paris, Lyon and beyond. Since its launch in late 2022, the food has delighted all those who have ventured through its doors. So much so that Bouchon Racine won ‘Opening of the Year’ at the National Restaurant Awards 2023. This fantastic achievement is a testament to both the outstanding, honest and intuitive style of cooking Henry has developed in the kitchen, and the warm, generous hospitality of the dining room.

One of the menu items that has become iconic is the Roquefort butter. Often found adorning the veal chop, it makes a fantastic accompaniment for chops and steaks alike.

We are matching this mouth-watering Roquefort butter with our mind blowing rump sharing steak for the Specials price of £15*. The deep flavour of the beef** is a wonderful foil for the distinctive, slightly salty tang of the Roquefort, which in turn is tempered with that green, herbaceous, almost irony flavour of parsley. Let this moreish butter melt luxuriously over your steak as it rests, and then enjoy it pooling on your plate as you eat. We’d serve it with French fries and a crisp, well-dressed salad.

*With the festive season approaching it’s natural that you’ll have celebrations and gatherings on your mind, and roasting joints and prime cuts in your basket; as do millions of others. That’s why we’re bringing our delicious rump steak to your attention. It's rich, meaty, flavoursome and economical, and a fantastic cut to eat at this time of year if we’re to maintain carcass balance. 

Carcass balance is equilibrium in the rate at which we sell all parts of the carcass. It's the holy grail of sustainable and ethical butchery and helps us operate in balance with the natural environment. We advocate for ethical and flexible meat consumption which involves appreciating the carcass as a whole, and looking beyond the obvious or popular cuts to utilise the full range of available meat.

**All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Rump Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Rump steak 450g

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Henry Harris' Roquefort Butter 75g

Butter (milk), Roquefort (unpasteurised sheep’s milk), fresh garlic, fresh parsley, sea salt, TABASCO®.

  • Allergy advice for allergens see ingredients in bold

Cooking advice

  1. Take the rump steak out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a cast iron skillet until smoking hot
  4. Place the steak in the pan and cook on this side for 2-minutes, moving it around the pan as you go
  5. Flip the steak and repeat on the other side for 2-minutes
  6. Add a large knob of butter to the pan then turn the heat down and as the butter begins to foam and turn brown, use a spoon to baste the rump
  7. Keep flipping the steak, every 30-seconds or so; baste after every flip and continue cooking like this for 3-4 minutes for a medium-rare steak
  8. Remove steak from the pan and transfer onto a plate
  9. Pour all the hot butter from the pan over the steak
  10. Place Roquefort butter disks on the steak (they will slowly melt) and rest your perfectly cooked rump sharing steak for at least 10-minutes
  11. Briefly flash the steak in a hot oven, before carving and serving

*Select an oil with a high smoking point and neutral flavour

Customer reviews

You may also like