Lightly seared rump steak cooked in a spiced poaching liquid served of a bed of parsnips, Jerusalem artichokes, sweet potato and swede.
Wash all of the vegetables, peel and cut into small dice.
Heat a large pan and add a little olive oil. Add the diced vegetables to the pan and season with a pinch of salt. Once the vegetables are half cooked, add the water. Place the 3 types of pepper in a spice infused and add to the pan. Simmer over a low heat for 15 to 20 minutes and then allow the stock to cool to 55°C.
Heat a frying pan to hot and add a drizzle of olive oil. Sear the rump steaks for 1 minute on each side before adding to stock. Cook for 8 minutes.
Dice the dried figs. Wash and chop the chervil.
Drain the vegetables from the stock, keeping the liquid to one side. Gently stir the figs and the chervil through the vegetables.
Use square stainless steel serving rings to plate the vegetables. Cut each rump steak in to 3 slices and place on top of the vegetables. Sprinkle with a pinch of fleur de sel and serve with a small glass of the cooking stock.
«Make sure to check the temperature of the cooking stock - if it is too hot the beef will overcook and become tough.»