The tenderest cut of all and hideously expensive. Paying this much money, you have a right to demand and get the exact cut you want. Instead of grilling individual steaks, ask your butcher to trim a rump fillet for you to about 1 kg in weight, he needn’t tie it. Season this cut very generously and brush with flavoured oil. This needs cooking over a hot grill and when you have started, brush again with oil to urge the barbecue on. Do not turn or move the meat for 10 minutes then turn and give 10 minutes on the other side, brushing again with oil. You then need to rest the joint for 5 minutes and carve into 1 cm slices across the grain. The seasoning oil and oil-induced flames make for a wonderfully flavoured exterior which compensates for the slightly bland interior.
© 1996 Alastair Little. All rights reserved.