Vibrant broccoli adds freshness and bite to Ollie Moore's rich combination of tender beef rump and tangy blue cheese. The beef is cooked gently in a water bath with the blue cheese, which helps to ensure the meat stays perfectly moist and packed with flavour. Start the pommes anna the day before to allow it to set overnight.
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Begin with the smoked pomme anna as this will need to press overnight. Set up a cold-smoker for the butter and allow to smoke for 20–25 minutes
75g of unsalted butter
Preheat the oven to 180°C/gas mark 4
Once smoked, melt the butter in a small pan then brush a little over the base of a 15cm square baking dish. Spread an even layer of the potato slices over the base then brush over a little more butter
4 potatoes, peeled and thinly sliced
Continue with the rest of the potatoes and butter, seasoning each layer, until all of the potato has been used up. Bake in the oven for 1 hour
freshly ground black pepper
Allow to cool for 10 minutes before placing a weight on top and leaving to press overnight
The broccoli relish can also be made ahead of time. Place the sugar in a heavy-bottomed pan and place over a medium heat. Allow to caramelise in the pan without stirring
100g of sugar
Take the 4 stems from the broccoli for the purée and dice into 5mm cubes. Once the sugar has caramelised, add the broccoli cubes and cook for a further 3–4 minutes until all of the moisture has been released
Drain off the excess liquid from the pan and stir in the fish and soy sauces. Continue to cook for 5 minutes or until the mixture has thickened and reduced to a sticky relish. Set aside to cool then reserve in the fridge until ready to serve
20g of fish sauce
20g of soy sauce
Before serving, preheat a water bath to 48°C
Place the Roquefort in a bowl and beat in just enough water to form a smooth paste (alternatively this could be done in a blender or food processor, being careful to only add a small splash of water at a time)
300g of Roquefort cheese, at room temperature
water, as needed
Spread the blue cheese paste all over the beef rumps and seal in a vacuum bag. Cook in the water bath for 45 minutes
400g of beef rump, divided into 4 portions
Meanwhile, bring a large pan of salted water to the boil and add the chopped broccoli for the purée. Cook for a few minutes until tender then drain, reserving the cooking water
6 broccoli, florets finely chopped and 4 stems reserved for the relish
Transfer the broccoli to a blender with a little of the cooking water and blitz to create a smooth purée, adding as much of the remaining cooking water as needed to form a purée – this may take up to 10 minutes. Check for seasoning then keep warm until ready to serve
To prepare the broccoli garnish, reserve 4 of the florets then chop the remaining florets into small green tops, discarding the stems. Mix together in a bowl with the lime juice, oil and a little salt, then taste and adjust the seasonings as needed. Set aside
1 broccoli, cut into florets
1 dash of lime juice
1 dash of olive oil
Remove the cooked beef from the vacuum bag. Place a large frying pan over a medium-high heat and add the butter. Once the butter starts to foam, add the beef portions and allow to colour on all sides for a couple of minutes, then set aside to rest for 10–15 minutes before serving
1 knob of butter
Heat a large frying pan over a medium heat with a little oil. Remove the weight from the pressed pomme anna and cut into equal portions. Add to the hot pan and allow to heat through, turning until seared, golden and crispy on all sides
oil, for frying
Cut the reserved whole broccoli florets into 5mm thick slices. Remove the pomme anna from the hot pan then add the broccoli slices, briefly charring on both sides
To serve, divide the pomme anna portions between serving plates then spoon on loose quenelles of the broccoli purée. Thickly slice the beef portions and add to the plates, drizzling over any remaining pan juices
Add a few spoonfuls of the reserved broccoli relish then scatter over the charred broccoli slices and lime-dressed broccoli tops. Garnish with a few fresh radish shavings and salty finger leaves to serve
2 French breakfast radishes, shaved into fine slices
salty finger leaf, a few sprigs
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