Tender rump steak cooked to pink perfection and served with a delicious savory sauce with coffee, red wine, brown sugar and balsamic vinegar, so good you will have to stop yourself from eating the sauce with a spoon.
Coffee adds a wonderful smoky note to any marinade or sauce. Never mind just using it in sweet concoctions. Try it in something savory!
If you’ve been reading along here for a while, you know that I am a lover of coffee. In fact, coffee has been known to bring out the poet in me, as evidenced by
this post back in August of 2012, when I shared the following haiku.
Precious elixir
My good reason for rising
Coffee, always. Yes!
I love to use it in muffins, like
this one, and
this one, and
this one. Sometimes I just make actual coffee, like this post on how to make your own
coffee syrup for the perfect iced latte anytime.
Ah, yes, my love of coffee is well documented. I offer as exhibit F,
this birthday greeting, written in coffee beans by my elder daughter who was entrusted with my blog password when she created my lovely header and logo.
The point of this preamble is that you won’t be surprised to learn that my hand shot up when my friend, Jenni Field, of
Pastry Chef Online, said that the publisher of a book with coffee recipes was looking for bloggers to review the book and try out the recipes. “Me, me, pick me!” I said, with gaiety and wild abandon, virtually speaking. Happy dance was actual. Because: Coffee!
There was a mix up and the hard copy of my book went missing – cue much sadness and despondency – but then, they sent me a pdf of the book and my world was suddenly better again. Because: Coffee!
While I didn’t get to hold the book in my hands, I did manage to make notes and “bookmark” several recipes I wanted to try. Patricia McCausland-Gallo is the author of
Passion for Coffee (<affiliate link) and that passion shines through on each and every page. She tells the story of coffee like a romantic fairytale that came true for the world, starting with the discovery of the effects of eating raw coffee beans on animals, which made the humans take notice, to the roasting and enlarging on their essence through modern times.
The creative recipes use coffee in many imaginative ways, sweet, savory and in between, adding depth and richness, sometimes with just a hint of coffee and other times with a walloping bang that you don’t want to miss.
I can tell you that the coffee ice cream is fabulous and one day I’ll share that recipe as well, but for the book review and introduction of the giveaway, I wanted to jump outside the usual sweet comfort zone and try coffee in a savory dish. It was, in a word, exceptional. The defining factor for me, and one that is often discussed at length at the dining table when I try a new recipe is “Should I make it again?” The answer was a big Yes.
Rump Steak with Wine-Balsamic Coffee Glaze
The original recipe called for flank steak, which I couldn’t locate here so I substituted a similar cut, which worked beautifully. I also used espresso powder in place of the granulated coffee since that’s all the instant coffee I keep in the house.
Ingredients
For the steak:
2 lbs or 930g rump steak
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1 teaspoon freeze-dried or granulated instant coffee (or espresso powder)
1 tablespoon olive oil (I didn’t measure, just drizzled some in.)
1/2 teaspoon salt
For the sauce:
2 teaspoons freeze-dried or granulated instant coffee (or espresso powder)
3/4 cup or 180ml beef stock or broth
1/4 cup or 60ml red wine
1/4 cup or 60ml balsamic vinegar
1/3 cup or about 65g dark brown sugar
Beurre manié
For the beurre manié – to thicken the sauce –
instructions here
2 1/2 teaspoons flour
2 1/2 teaspoons butter, softened
Method
Sprinkle the steak with thyme, black pepper and coffee and pop it in a Ziploc bag. Drizzle in the olive oil and give the whole thing a good massage from the outside.
Place in the refrigerator for a couple of hours or overnight to marinate.
About 15-20 minutes before you are ready to cook, remove the steak from the refrigerator and allow to come to room temperature.
Meanwhile, measure the ingredients for your sauce into a large measuring cup and stir well to combine and to dissolve the brown sugar.
Make your beurre manié. (Check out the link in the ingredients list. It's really easy.) Set both aside.
Heat a heavy sauté pan over medium heat. (I used high heat because that’s how my stove works best for searing.) Season the steak with salt and sear for three to four minutes on each side.
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| Side one. |
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| Side two. |
Cover and cook for five more minutes. (I cut this back to two minutes because we like our steak very pink!) Remove from the pan and cover. Rest for 10 minutes before carving.
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| The microwave cover is very effective for this stage. |
While the steak is resting, we can make the sauce. Add the sauce ingredients to the pan and scrape all the lovely browned bits left behind from the steak as you bring the liquid to the boil.
Now add your beurre manié a little at a time, whisking all the while, until it has all been added. Continue to cook the sauce until it thickens.
Add in the juices from the steak plate and whisk again. Try to stop drinking this sauce with a spoon. It’s futile, by the way.
Now slice the steak into thin strips, against the grain of the meat.
Serve with the warm sauce.
Enjoy!
Just to give you a taste of other recipes in this wonderful book, here’s a list of some of my favorite Passion for Coffee book tour posts so far:
*Disclaimer: This post contains affiliate links to the book,
Passion for Coffee. If you buy after clicking on my link, I make some small change from the sale and you are still charged the normal price. Win-win! I received a soft copy of this book for review purposes, with no other personal compensation. All opinions are entirely my own.
