Richard Corrigan’s Pan-Fried Beef Recipe

Ingredients

• 4 large beetroot
• 50 g unsalted butter, melted
• 2 tbsp red wine vinegar
• 4 heaped tsp caster sugar
• 4 thyme sprigs
• Salt and freshly ground black pepper
• 5 tbsp white wine vinegar
• 1 sprig tarragon
• 1 shallot, peeled and finely chopped
• 4 black peppercorns, lightly crushed
• 200 g unsalted butter, clarified
• 2 large egg yolks
• 1 garlic clove, peeled and crushed
• 2 tsp roughly chopped tarragon
• 2 tsp roughly chopped chervil
• 2 tsp lemon juice
• 4 × 200 g rump steaks (2.5 cm thick, at room temperature)
• Rapeseed oil, to coat
• Salt & pepper