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

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.