This week’s recipe isn’t so much a recipe, as it is a suggestion. A really strong suggestion. And the suggestion is to make sure you add some thick-cut rump steaks to your bag, next time you find yourself at FFMM, wondering what to cook. Rump is such an underrated steak, in our opinion, and we have a couple that are peaking at the 40-day dry-aged mark (and some even longer). 

Now, we know it’s not as tender some steaks. And we're fine with that. You will have to chew this steak guys. But guess what? When you swallow it, it will taste awesome. So if you’re into meat THAT ACTUALLY TASTES LIKE MEAT then this one is for you. 

We like serving our rump with gentleman’s relish, an old-school condiment that works just as well smeared over a burger, or lashed over a leg of lamb, after roasting. 

To make your own batch, simply blitz the below ingredients. This will make a lot, which means you can wrap it up in clingfilm and use it whenever you need it. (Which will probably be most nights, once you try it.) 

125g tinned anchovies (the best ones you can find)
250g unsalted butter, diced
1 x tsp cayenne pepper
1 x tsp ground nutmeg
1 x tsp freshly ground black pepper
1 x tsp ground cinnamon
25ml fresh lemon juice
25ml Worcestershire sauce