Grilled rump steak with Hollandaise sauce and flash fried cherry tomatoes

Grilled rump steak with Hollandaise sauce and flash fried cherry tomatoes
PREP TIME: 10min | COOKING TIME: 30min

Today Chef Lesley Jacobs shares his first recipe with W&B. (Read all about our new resident chef in the article on this page.)  For best results, he proposes you marinate the steak overnight in some chopped onion, balsamic vinegar, basil pesto and olive oil to really let the flavours in.  The Hollandaise Sauce might seem like a bit of work, but it is really worthwhile!


4 300g rump steaks
1 kg butter
50 g onion
10 pepper corns
30 ml white wine vinegar
100ml water
5 g salt
8 egg yolks
Seasoning (salt, cayenne, and lemon juice)


  1. To clarify the butter melt it over hot water, skim off the foam with a spoon and cool the clear butter fat.
  2. Chop the onion and crush the pepper corns
  3. Bring the vinegar, water, onion, peppercorn, and salt to the boil until almost completely reduced.
  4. Add the egg yolks to the reduction and beat over 8 °C water until thick and foamy.
  5. Now add the clarified butter in a thin stream, whipping vigorously.
  6. Season with salt, cayenne and lemon juice.
  7. Keep the sauce warm in a covered container (but it’s advisable not to keep it warm for longer than one hour).
  8. Grill the steak in a preheated steak pan until medium rare, season with salt and pepper and brush with melted butter.  Allow to rest for 5 minutes before slicing.
  9. In the same pan, flash fry the tomatoes in a bit of olive oil and balsamic vinegar.
  10. Serve together with steak, a generous helping of our hollandaise sauce and garnish with fresh rosemary