- 4 x 250 g rump steaks
- Olive oil
- Sea salt and freshly ground black pepper
- 8 sun-dried tomatoes, chopped
- 100 g crumbled blue cheese
- 150 g softened butter
Place a pan over a high heat.
Rub the rump steaks in olive oil and season with sea salt and freshly ground black pepper.
Sear in the hot pan until browned on the outside but still pink inside.
Set aside to rest.
Fold chopped sun-dried tomatoes and blue cheese into the softened butter.
Spoon on top of the steaks and serve immediately.