Richard Corrigan’s Pan-Fried Beef Recipe

Celebrate Great British Beef Week 2024

We're delighted to mark the Great British Beef Week 2024 by sharing an exclusive recipe by the our Patron Chef Richard Corrigan. British beef is celebrated worldwide for its exceptional quality and sustainability, and we proudly share the passion of the industry in our kitchen, translating it into delicious dishes featured on our menus.

If you're planning to celebrate this special week at home by cooking up delicious British beef, we've got the perfect recipe just for you. And to make your GBBW even more special, check out Chef Richard Corrigan's top tips for How To Cook The Perfect Steak

“Rump steak has lots of flavour for a lower price than fillet or sirloin. Look for a good ratio in the marbling of fat to meat. The longer the beef is hung, the more its moisture disappears and the flavour develops. Remember to remove it from the fridge so it is at room temperature before cooking”  - Chef Richard Corrigan 

For The Baked Beetroot:
4 large beetroot 
50g unsalted butter, melted 
2 tablespoons red wine vinegar
4 heaped teaspoons caster sugar
4 thyme springs 
Salt and freshly ground black pepper 

For The Tarragon & Chervil Sauce:
5 tablespoons white wine vinegar
1 sprig of tarragon 
1 shallot, peeled and finely chopped 
4 black peppercorns, lightly crushed 
200g unsalted butter, clarified 
2 large egg yolks 
1 garlic clove, peeled and crushed 
2 teaspoons roughly chopped tarragon 
2 teaspoons roughly chopped chervil 
2 teaspoons lemon juice 

For The Steak:
4 x 200g rump steaks, 2.5cm thick, at room temperature
Rapeseed oil, to coat 

*Preheat the oven to 200ºC / Fan 180ºC / Gas 6

  1. Trim off the tops and bottoms from the beetroot. Cut into 4cm-thick slices then, using a 7-8cm pastry cutter, cut the slices into rounds. Lay in the middle of a large piece of greaseproof paper (30cm x 50cm) on a baking sheet. Pour over the melted butter and red wine vinegar, and sprinkle with the sugar and thyme sprigs. Season with salt and pepper. Fold each edge of the greaseproof paper over to form an envelope and fold over the edges again too seal, then bake in the preheated over for 30 minutes or until tender.
  2. Place the vinegar, tarragon sprig, shallot and peppercorns in a small saucepan on a medium to high heat and reduce until you are left with a third of the original liquid. Remove the tarragon. 
  3. Clarify the butter by melting it slowly in a small pan. Skim off any froth then carefully pour off the clear golden liquid, discarding the milky solids at the bottom. 
  4. In a heatproof bowl, break down the egg yolks by beating with a fork and stir in the tarragon vinegar reduction. Place the bowl over a pan of simmering water making sure the bowl doesn't touch the water and, whisking all the time, slowly pour the clarified butter into the egg yolk mixture until you have a smooth thick sauce. 
  5. Drizzle the steaks with rapeseed oil and use your fingers to coat well. Seasons with salt and pepper. Heat a large heavy-based frying pan. Once it is really hot, place the steaks in the pan, then sear over a high heat, without moving them, for 2-3 minutes, depending on how thick they are and how rare you want to serve them. Turn and cook on the other side. To test when done, use your finger or the back of a fork. Rare steaks will still feel springy, medium-rare steaks will still have a bit of give, and well done-steaks will feel firm, with no give to them.
  6. Lift the steaks from the pan and let them rest for 5 minutes before serving with a baked beetroot and herb sauce.