Steak With Philly Cheese

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This is really a healthier version of steak with savory butter, but using a cheaper cut of beef. Rump steak is ideal for this recipe, although you could use fillet if you wanted to show off.

You can also prepare the whole thing the night before you intend to cook it. Life in the kitchen just doesn’t get any easier than this.

For four people you need:

4 pieces of rump steak
1 onion, chopped
2 cloves
1 bay leaf
6 peppercorns
4tbs olive oil
250mls good red wine
Oil and clarified butter for frying 1tsp of horseradish cream
150g low fat cream cheese such as Philadelphia

Put the steak in a non-metallic dish large enough to hold it without overlapping. Scatter over it the onion, cloves, bay leaf, peppercorns, olive oil and red wine.

Marinate in the refrigerator overnight, turning the steaks from time to time.

Mash the horseradish cream into the cheese, mixing thoroughly. Roll the mixture into a short, fat sausage shape by rolling it up in baking foil or cling wrap and refrigerate until needed. It will need several hours to become firm enough.

To cook; remove the steaks from the marinade and pat them dry. Melt the oil and butter in a skillet and quickly brown the steaks on both sides, then lower the heat and cook them to your preference. Three minutes each side will give a medium-rare finish.

Serve topped with a slice of the horseradish cheese.

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